Name: Buffalo Chicken Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 1 tablespoon olive oil; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon smoked paprika (optional); Salt and pepper to taste; ½ cup buffalo sauce; 2 tablespoons unsalted butter (optional); 2 cups cooked brown rice, white rice, or quinoa; 1 cup corn kernels (frozen or fresh); 1 cup cherry tomatoes, halved; 1 cup shredded lettuce or mixed greens; 1 avocado, sliced; ¼ cup sliced red onions (optional); 1 tablespoon chopped fresh cilantro (optional); ¼ cup crumbled feta cheese (optional); ¼ cup ranch or blue cheese dressing (optional); Extra buffalo sauce for drizzling (optional); Lime wedges for squeezing (optional)

Buffalo Chicken Bowls are a spicy, satisfying, and colorful meal that combines juicy buffalo-style chicken with a medley of fresh vegetables, creamy avocado, and a hearty grain base like rice or quinoa. I find it perfect for a quick weeknight dinner or easy meal prep.

Why You’ll Love This Recipe

I love how this dish balances bold heat from the buffalo sauce with cool, fresh toppings like avocado and lettuce. It’s completely customizable, which makes it easy for me to mix and match ingredients based on what I have. I also enjoy that it’s filling, nutritious, and quick to prepare—ideal for busy days when I want something homemade and delicious without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Buffalo Chicken:
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon smoked paprika (optional)
Salt and pepper to taste
½ cup buffalo sauce
2 tablespoons unsalted butter (optional, for extra creaminess)

For the Bowl Base:
2 cups cooked brown rice, white rice, or quinoa
1 cup corn kernels (frozen or fresh)
1 cup cherry tomatoes, halved
1 cup shredded lettuce or mixed greens
1 avocado, sliced
¼ cup sliced red onions (optional)
1 tablespoon chopped fresh cilantro (optional)

Optional Toppings:
¼ cup crumbled feta cheese
¼ cup ranch or blue cheese dressing
Extra buffalo sauce for drizzling
Lime wedges for squeezing

Directions

I start by seasoning the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
I heat a skillet over medium-high heat and cook the chicken for about 6–8 minutes per side, or until the internal temperature reaches 165°F. Then I let it rest for a few minutes before slicing.
In the same skillet, I melt butter over low heat (if using), add the buffalo sauce, and stir. I toss the sliced chicken into this sauce until well coated.
While the chicken cooks, I prepare my grain base (rice or quinoa), slice the avocado, halve the cherry tomatoes, and chop the lettuce and cilantro.
To assemble the bowls, I layer in the rice, lettuce, corn, tomatoes, avocado, and red onion. Then I top it with the buffalo chicken, drizzle any remaining sauce, and finish with optional toppings like feta, dressing, or lime juice.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap the chicken for tofu, shrimp, or roasted chickpeas for a vegetarian twist.
I like using quinoa or cauliflower rice as a grain alternative when I want something lighter.
When I want less heat, I mix a bit of honey into the buffalo sauce for a sweeter, milder flavor.
For a dairy-free version, I skip the cheese and use a vegan dressing.

Storage/Reheating

I store the chicken and rice in separate airtight containers from the fresh toppings, so they stay crisp. Everything keeps well in the fridge for up to 4 days. I reheat the chicken and rice in the microwave, then top with the cold veggies and dressing just before eating.

FAQs

How can I make this recipe vegetarian?

I replace the chicken with roasted cauliflower, tofu, or chickpeas tossed in buffalo sauce.

Can I use store-bought buffalo sauce?

Yes, I use my favorite store-bought brand to save time, and it still tastes great.

What type of grain works best for the base?

I prefer brown rice for the extra fiber, but white rice, quinoa, or even cauliflower rice work just as well.

Is this recipe good for meal prep?

Absolutely. I prepare all the components in advance and assemble just before eating for a fresh-tasting meal every time.

How can I reduce the spice level?

I blend the buffalo sauce with a bit of honey or use a mild version to tone it down.

Conclusion

This Buffalo Chicken Bowl recipe is one of my go-to meals when I want something fast, flavorful, and filling. I love how easy it is to customize, and the balance of spicy, creamy, and crunchy elements always hits the spot. Whether I’m feeding the family or prepping meals for the week, it’s a recipe I keep coming back to.