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- 2 boneless, skinless chicken breasts - ½ cup buffalo sauce - 1 teaspoon olive oil - 1 cup cooked brown rice or cauliflower rice - 1 cup broccoli florets - ½ cup carrots, shredded - ½ cup celery, diced - ¼ cup blue cheese crumbles - 2 tablespoons Greek yogurt - 1 tablespoon fresh parsley - Salt and pepper to taste Buffalo Chicken Bowls shine thanks to their simple yet bold flavors. You need just a few items to create this flavorful meal. The chicken serves as the star, soaking up that tangy buffalo sauce. I love using two boneless, skinless chicken breasts for this dish. They are easy to cook and shred. The buffalo sauce brings the heat, so choose your favorite brand or make your own. A teaspoon of olive oil helps the chicken brown nicely in the pan. For the base, I often use a cup of cooked brown rice, but cauliflower rice is a great low-carb swap. It adds a nice texture while keeping it light. The veggies add color and nutrition. I like to use broccoli, shredded carrots, and diced celery. They add crunch and freshness. Finally, the toppings make the dish pop. Blue cheese crumbles add a rich flavor. If you prefer something lighter, Greek yogurt works well too. A sprinkle of fresh parsley on top gives it a beautiful finish. Don’t forget to season with salt and pepper to taste; it ties everything together. With these ingredients, you can whip up a delicious meal in no time! {{ingredient_image_1}} First, we need to cook the chicken. Take two boneless, skinless chicken breasts and season them with salt and pepper. Heat a skillet on medium heat and add one teaspoon of olive oil. When the pan is hot, place the chicken in it. Sear each side for about 5-7 minutes until golden brown. Once the chicken is cooked through, pour in half a cup of buffalo sauce. Cover the skillet with a lid and let it simmer for five minutes. This step lets the chicken soak up all that spicy flavor. After simmering, it’s time to shred the chicken. Carefully remove it from the skillet using tongs. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet and stir it well in the buffalo sauce. Keep it warm on low heat while you prepare the base. While the chicken simmers, let’s prepare the base. Cook one cup of brown rice or cauliflower rice in a pot according to package instructions. At the same time, steam one cup of broccoli florets and half a cup of shredded carrots. You can do this in a steamer basket or microwave. Now, it’s time to assemble your bowls. Start with a layer of rice at the bottom. Then, add the steamed broccoli, shredded carrots, and the buffalo chicken mixture on top. For the finishing touch, sprinkle a quarter cup of blue cheese crumbles over everything. Add a dollop of two tablespoons of Greek yogurt for creaminess. Finally, top it off with a tablespoon of fresh chopped parsley. Enjoy your colorful and tasty Buffalo Chicken Bowls! To keep chicken juicy, use medium heat and don’t overcook it. Sear the chicken for about 5-7 minutes on each side until golden. After that, pour buffalo sauce over the chicken and cover the skillet. Let it simmer for 5 minutes. This helps the chicken soak up all the flavors. You can adjust the spice level of the buffalo sauce easily. If you like it mild, mix in some Greek yogurt or sour cream. For a spicier kick, add more buffalo sauce or a splash of hot sauce. Taste as you go, so it fits your spice preference. Using clear glassware makes your buffalo chicken bowls look great. You can see all the colorful layers of rice, veggies, and chicken. It’s like a work of art! For added flair, drizzle a little buffalo sauce on top before serving. This not only enhances the look but also adds more flavor. A sprinkle of fresh parsley on top gives a nice touch too. Pro Tips Adjust the Heat: If you prefer a milder flavor, mix the buffalo sauce with a little honey or barbecue sauce to balance the heat. Cook Chicken Evenly: For perfectly cooked chicken, make sure to pound the breasts to an even thickness before cooking. Meal Prep Friendly: This dish is great for meal prep! Store components separately and assemble when ready to eat for fresh flavors. Customization is Key: Feel free to add other veggies like bell peppers or swap out the blue cheese for feta or a dairy-free alternative! {{image_2}} You can make a low-carb version of Buffalo Chicken Bowls. Simply swap out the brown rice for cauliflower rice. Cauliflower rice has a light texture and absorbs flavors well. It cuts down on carbs while keeping the dish tasty. To prepare, just pulse cauliflower florets in a food processor until they resemble rice. Sauté them briefly in a pan until tender and serve as the base for your bowl. Want a vegan twist? Replace the chicken with tofu or chickpeas. Tofu provides a nice protein source and absorbs flavors well. Cut it into cubes and sauté until golden. If you prefer chickpeas, use canned ones. Just rinse and heat them before adding to the bowl. For toppings, use a dairy-free alternative for blue cheese. You can use cashew cheese or a store-bought vegan option. For creaminess, swap Greek yogurt with a dairy-free yogurt or avocado. Don’t be afraid to mix it up! Experiment with different sauces. Barbecue sauce can give a sweet and smoky flavor. You can also try teriyaki or sriracha for a different kick. Adding more veggies can enhance the flavor and nutrition. Try bell peppers, spinach, or corn. Fresh herbs like cilantro or green onions can add a nice touch as well. Get creative and find the combination you love! To store your Buffalo Chicken Bowls, first let them cool. Place leftovers in airtight containers. This keeps them fresh and safe to eat later. Use containers that are BPA-free. Glass or plastic containers work well. Be sure to label each container with the date. This way, you can keep track of when you made them. Try to eat leftovers within three to four days for the best taste. When reheating, avoid using a microwave if possible. Instead, use a skillet on low heat. Add a splash of water or broth to keep the chicken moist. Stir often to make sure everything heats evenly. If you use a microwave, cover the bowl with a wet paper towel. This helps trap steam and keeps the food from drying out. Always check that the chicken is heated all the way through. You can make buffalo sauce at home. Simply mix hot sauce with butter. This creates a rich and spicy sauce. If you want a milder option, consider using barbecue sauce. You can mix it with a little hot sauce for a gentle kick. Another choice is to use sriracha or a sweet chili sauce, which has a nice balance of heat and sweetness. Yes! You can prep Buffalo Chicken Bowls in advance. Cook the chicken and shred it. Store it in the fridge for up to three days. You can also prepare the rice and veggies ahead of time. Keep them separate to maintain freshness. When ready to eat, just reheat the chicken and assemble your bowls. This makes weeknight meals quick and easy. To add more heat, use extra buffalo sauce. You can also sprinkle in some red pepper flakes. If you want a real kick, try adding diced jalapeños. For a smoky flavor, chipotle sauce works well too. Just remember to taste as you go to find your perfect spice level. This blog post covered how to make delicious Buffalo Chicken Bowls. You learned about the main ingredients, step-by-step cooking, helpful tips, and fun variations. Whether you want a low-carb meal or a vegan option, there are many ways to customize this dish. In conclusion, enjoy trying out different flavors and ingredients. With these easy steps, anyone can make a tasty meal. Don’t forget to store leftovers for later and think of ways to spice it up!

Buffalo Chicken Bowls

A spicy and flavorful bowl featuring buffalo chicken, brown rice, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 0.5 cup buffalo sauce
  • 1 teaspoon olive oil
  • 1 cup cooked brown rice
  • 1 cup broccoli florets, steamed
  • 0.5 cup carrots, shredded
  • 0.5 cup celery, diced
  • 0.25 cup blue cheese crumbles
  • 2 tablespoons Greek yogurt
  • 1 tablespoon fresh parsley, chopped
  • to taste salt and pepper

Instructions
 

  • In a skillet over medium heat, add olive oil. Season the chicken breasts with salt and pepper, then sear each side for 5-7 minutes until golden brown.
  • Once the chicken is cooked through, pour buffalo sauce over it. Cover the skillet and let it simmer for 5 minutes, allowing the chicken to absorb the flavors.
  • Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stir to coat it in the sauce, and keep warm on low heat.
  • While the chicken simmers, prepare your cooked brown rice or alternative. You may steam the broccoli and carrots simultaneously.
  • In a bowl, layer the rice as the base, topped with steamed broccoli, shredded carrots, diced celery, and the buffalo chicken mixture.
  • Sprinkle blue cheese crumbles over the top and add a dollop of Greek yogurt. Finish with a sprinkle of fresh parsley for a burst of flavor and color.

Notes

Serve the bowls in clear glassware for an appealing layered look. Drizzle additional buffalo sauce on top for extra flair and spice!
Keyword buffalo chicken, healthy bowl, meal prep