Description
Quick and tasty Buffalo Chicken Bowls that hit the sweet spot between comfort food and indulgence, combining spicy, creamy, crunchy, and cheesy flavors.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1/4 cup unsalted butter, melted
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked rice (white or brown)
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup thinly sliced green onions
- Optional: sliced avocado, for topping
Instructions
- In a small bowl, mix the hot sauce and melted butter until smooth and set aside.
- Warm olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces and season with salt and pepper. Spread them out to avoid crowding.
- Sear and cook the chicken for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
- Turn the heat to low and pour the buffalo sauce over the chicken, stirring to coat every piece, and simmer gently for 3 to 5 minutes.
- Spoon a base layer of cooked rice into each serving bowl.
- Divide the buffalo chicken evenly over the rice in each bowl.
- Top with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar and drizzle ranch or blue cheese dressing.
- Garnish with thinly sliced green onions and avocado, if desired, and serve immediately.
Notes
For extra spice, keep some hot sauce on hand for drizzling after plating. Cook chicken until it reaches an internal temperature of 165°F.