Description
Buffalo chicken bowls are a flavor-packed meal featuring spicy buffalo chicken served over a base of rice or quinoa topped with fresh veggies and optional toppings.
Ingredients
Scale
- 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 (choose a Halal-certified brand, or make your own)
- 2 tablespoons unsalted butter (optional, for extra creaminess)
- 2 cups cooked brown rice, white rice, or quinoa (your choice)
- 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 fresh cilantro, chopped (optional)
- ¼ cup crumbled feta cheese (optional)
- ¼ cup ranch or blue cheese dressing (optional, check for Halal certification)
- A drizzle of extra buffalo sauce
- A squeeze of lime juice
Instructions
- Season the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Rub the seasonings into the chicken on both sides.
- Heat a large skillet over medium-high heat. Add a little olive oil and cook the chicken breasts for 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Remove from the skillet and let them rest for a few minutes before slicing.
- Melt the butter (if using) in the skillet over low heat. Once melted, add the buffalo sauce and stir to combine. Slice the chicken into strips or bite-sized pieces and toss them in the buffalo sauce mixture until evenly coated.
- If you haven’t already, cook the rice or quinoa according to package instructions. This will be the base of your bowl.
- Prepare your vegetables by slicing the avocado, halving the cherry tomatoes, and chopping the cilantro. You can also slice red onions if you like a little extra crunch and flavor.
- In each bowl, add a layer of rice or quinoa followed by a handful of shredded lettuce or mixed greens.
- Arrange the corn, tomatoes, and avocado slices on top of the base.
- Pile the buffalo chicken on top of the veggies and rice. Drizzle any extra buffalo sauce from the skillet over the chicken.
- If desired, add a drizzle of ranch or blue cheese dressing, crumbled feta, and a squeeze of lime juice. Garnish with fresh cilantro.
Notes
- Can substitute chicken with tofu for a vegetarian option.
- Adjust the quantity of buffalo sauce based on desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg
Keywords: buffalo chicken bowls, spicy chicken bowl, healthy meal, easy dinner