Description

Get ready to experience the perfect balance of spice, crunch, and creaminess with our mouthwatering Buffalo Chicken Bowl! This dish combines the bold flavors of crispy buffalo chicken with a variety of fresh, nutrient-packed toppings for a satisfying and versatile meal that’s sure to become a new family favorite.

Ingredients

Scale

1 1/2 pound boneless, skinless chicken breasts
1/4 cup tapioca starch or cornstarch
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon avocado oil or olive oil
1/2 cup buffalo hot sauce (e.g., Frank’s RedHot)
1 tablespoon butter
2 cup cooked white or brown rice (or quinoa)
2 cup romaine or iceberg lettuce, chopped
1 cup shredded carrots
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup celery, sliced
1 avocado, diced or sliced
1/2 cup shredded Monterey Jack or cheddar cheese
Blue cheese crumbles (optional)
2–3 green onions, chopped
Fresh cilantro, for garnish
1/2 cup Greek yogurt or sour cream
2 tablespoon mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon dried dill
Salt and pepper, to taste
1–2 tablespoon water to thin

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Instructions

To make the ranch dressing, whisk together the Greek yogurt (or sour cream), mayonnaise, apple cider vinegar, lemon juice, minced garlic, dried dill, salt, and pepper. Thin with water if necessary and refrigerate.
Toss the cubed or sliced chicken with the tapioca starch (or cornstarch), garlic powder, smoked paprika, onion powder, chili powder, cumin, salt, and pepper.
Heat the avocado or olive oil in a large non-stick skillet over medium-high heat. Add the coated chicken and cook for 3-4 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
In a large bowl, combine the buffalo sauce and butter, then toss the cooked chicken in the mixture until fully coated.
Prepare your bowl base by cooking the rice or quinoa according to package instructions.
Assemble the bowls by dividing the cooked rice or quinoa and chopped lettuce among 4 serving bowls. Top each bowl with crispy buffalo chicken and fresh toppings: carrots, tomatoes, cucumber, red onion, celery, avocado, and shredded cheese.
Drizzle ranch dressing over the top and add blue cheese crumbles if desired. Garnish with chopped green onions and fresh cilantro.

Notes

Serve family-style for customization. For a spicier kick, increase buffalo sauce or add jalapeños. Substitute chicken with shrimp or tofu for variations.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 4g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 40g
Cholesterol: 70mg