Buffalo Chicken Bowls
A comforting and hearty meal featuring tender chicken tossed in spicy buffalo sauce, served over grains with fresh vegetables.
Ingredients
Main Ingredients
- 1 lb Chicken breasts Lean protein that can be cooked quickly.
- 1 cup Buffalo sauce Choose your favorite brand or homemade for that extra kick.
- 1 cup Brown rice or quinoa A hearty base full of fiber and nutrients.
- 1 cup Bell peppers, diced Adds a sweet crunch; feel free to use green, red, or yellow.
- 1 cup Shredded carrots For a bit of sweetness and a pop of color.
- 1 cup Celery, sliced Adds a refreshing crunch and balances the heat.
- 1/4 cup Green onions, sliced A fresh and zesty garnish.
- to taste Ranch or blue cheese dressing For drizzling on top, enhancing both flavor and creaminess.
Instructions
Preparation
- In a skillet over medium heat, add a drizzle of oil and cook the chicken breasts for about 5-7 minutes on each side until golden brown.
- Once cooked, shred the chicken using two forks or chop it into bite-sized pieces.
- Pour the buffalo sauce over the shredded chicken, mixing gently until all the pieces are well-coated. Allow it to simmer for a few minutes.
- Meanwhile, prepare your rice or quinoa according to package instructions.
- In another pan, briefly sauté the bell peppers, carrots, and celery until just tender—about 3-5 minutes.
- In each serving bowl, layer the grains, topped with the buffalo chicken mixture and sautéed veggies.
- Drizzle with ranch or blue cheese dressing and sprinkle generously with green onions.
Notes
Buffalo Chicken Bowls make fantastic leftovers! Store any uneaten portions in an airtight container in the fridge for up to three days. For longer storage, freeze the chicken mixture separately.