why make this recipe
Spicy Buffalo Chicken Rice Bowls are perfect for a quick comfort meal that hits the spot. They are easy to prepare and packed with flavor. The combination of spicy buffalo chicken, fresh veggies, and rice makes for a satisfying dish that everyone will enjoy. Plus, you can customize it to fit your taste!
how to make Spicy Buffalo Chicken Rice Bowls
Ingredients:
- 2 lbs boneless chicken breasts (Swap with turkey or chickpeas for variety.)
- 12 oz buffalo sauce (mild) (Consider using barbecue sauce for a milder taste.)
- 1/4 tsp salt (Adjust based on your taste preferences.)
- 1 cup uncooked rice (Substitute with cauliflower rice for a low-carb alternative.)
- 1 cup matchstick or shredded carrots (Feel free to use zucchini or bell peppers if you like.)
- 1 Tbsp butter (Olive oil is a great dairy-free replacement.)
- 1/2 tsp salt (Adjust for your dietary needs.)
- 1 cup finely diced cucumber (Swap with bell peppers for extra crunch.)
- 12 pieces cherry tomatoes, halved (Consider diced radishes for a different twist.)
- 1/2 cup crumbled gorgonzola (Try feta or omit entirely for a dairy-free option.)
Directions:
- Begin by cooking the rice according to package instructions. Once done, set it aside.
- In a large skillet, melt the butter over medium heat.
- Season the chicken breasts with 1/4 tsp salt and add them to the skillet. Cook for about 6-7 minutes on each side until the chicken is cooked through.
- While the chicken is cooking, prepare your veggies by dicing the cucumber and halving the cherry tomatoes.
- Once the chicken is done, pour the buffalo sauce over it. Stir to coat the chicken well and let it simmer for 2-3 minutes.
- In a bowl, layer the cooked rice, followed by the buffalo chicken mixture.
- Top with shredded carrots, diced cucumber, cherry tomatoes, and crumbled gorgonzola.
- Serve immediately and enjoy your meal!
how to serve Spicy Buffalo Chicken Rice Bowls
You can serve Spicy Buffalo Chicken Rice Bowls in big bowls or plates. Make sure to add a generous scoop of rice first, then top it with the spicy chicken and all the fresh veggies. For extra flavor, you might want to drizzle a little more buffalo sauce on top.
how to store Spicy Buffalo Chicken Rice Bowls
If you have leftovers, store them in an airtight container in the fridge. They will keep well for about 3-4 days. To reheat, simply microwave the bowl until heated through. It’s a great way to enjoy a quick meal later in the week!
tips to make Spicy Buffalo Chicken Rice Bowls
- Make sure to cook the chicken thoroughly to keep it juicy.
- Feel free to adjust the spice level by using milder or hotter buffalo sauce.
- Experiment with different veggies to find your favorite combination.
- If you’re short on time, consider using rotisserie chicken; just shred it and mix it with the buffalo sauce.
variation
You can easily switch this recipe up by using grilled shrimp instead of chicken, or make it vegetarian by using chickpeas. Adding different grains like quinoa can also provide a unique flavor and texture.
FAQs
Can I make this dish ahead of time?
Yes! You can cook the chicken and rice in advance, then store them separately. Just assemble the bowls when ready to serve.
Is it possible to make this dish spicier?
Absolutely! You can add more buffalo sauce or even sprinkle some crushed red pepper flakes on top for an extra kick.
Can I use brown rice instead of white rice?
Yes, brown rice works well too. Keep in mind that it may take a bit longer to cook, so adjust your cooking time accordingly.
Spicy Buffalo Chicken Rice Bowls
Ingredients
Main Ingredients
- 2 lbs boneless chicken breasts Swap with turkey or chickpeas for variety.
- 12 oz buffalo sauce (mild) Consider using barbecue sauce for a milder taste.
- 1/4 tsp salt Adjust based on your taste preferences.
- 1 cup uncooked rice Substitute with cauliflower rice for a low-carb alternative.
- 1 cup matchstick or shredded carrots Feel free to use zucchini or bell peppers if you like.
- 1 Tbsp butter Olive oil is a great dairy-free replacement.
- 1/2 tsp salt Adjust for your dietary needs.
- 1 cup finely diced cucumber Swap with bell peppers for extra crunch.
- 12 pieces cherry tomatoes, halved Consider diced radishes for a different twist.
- 1/2 cup crumbled gorgonzola Try feta or omit entirely for a dairy-free option.
Instructions
Preparation
- Begin by cooking the rice according to package instructions. Once done, set it aside.
- In a large skillet, melt the butter over medium heat.
- Season the chicken breasts with 1/4 tsp salt and add them to the skillet. Cook for about 6-7 minutes on each side until the chicken is cooked through.
- While the chicken is cooking, prepare your veggies by dicing the cucumber and halving the cherry tomatoes.
- Once the chicken is done, pour the buffalo sauce over it. Stir to coat the chicken well and let it simmer for 2-3 minutes.
Assembly
- In a bowl, layer the cooked rice, followed by the buffalo chicken mixture.
- Top with shredded carrots, diced cucumber, cherry tomatoes, and crumbled gorgonzola.
- Serve immediately and enjoy your meal!