A tangy hot sauce coating protein-packed chicken, along plenty of fresh veggies and garnished with creamy avocado all over a bed of fluffy white rice. This Buffalo Chicken Rice Bowl is a hearty meal, perfect for meal prep, that you’re going to want to make again and again.
This recipe was originally published in July of 2022. It’s been updated with a pickled vegetable slaw and no cheese (to keep it dairy-free).
Saucy Buffalo Bowls
I’m all for a little bit of heat in recipes. In cocktails (hello Spicy Marg), in my appetizer (I’m looking at you Cheesy Jalapeño Poppers), and in my main dishes like this Buffalo Chicken Rice Bowl bring on the spice. Buffalo sauce too, is so tasty because it’s not just straight up spiciness, but also a unique flavor with some tang from added vinegar and seasonings.
This Buffalo Chicken Rice Bowl has protein-packed chicken, hearty white rice, and healthy fats from the avocado for some real staying power that is super satisfying.
It’s also got plenty of veggies like carrots, bell pepper and celery for texture alongside creamy avocado to contrast the heat from the buffalo sauce. It’s the perfect balance of flavors.
Have this bowl for a weeknight dinner but double batch it so you’ve got enough for lunch the next day too. Your future self will thank you, as this Buffalo Chicken Rice Bowl holds up fabulously for meal prep and is arguably even better the next day when the buffalo sauce really seeps in.
If you love rice bowls, I think you’ll also love this Bang Bang Bowl, Spicy Salmon Bowl, this Homemade California Poke Bowl, this Hot Honey Chicken Bowl, this Falafel Bowl or this Chile Lime Shrimp Bowl, too!
Recipe Ingredients
- White Rice – Fluffy white rice will be the base of our bowl. You can sub cauliflower rice, brown rice, quinoa or any other of your favorite grains if you choose.
- Chicken Breasts – The hearty protein in this meal that will get coated by the buffalo sauce. You can use chicken tenders, chicken thighs, or rotisserie chicken, too.
- Buffalo Sauce – This is so tasty because it’s not just straight up spiciness, but also a unique flavor with some tang from added vinegar and seasonings.
- Veggies – This bowl has plenty of crunchy vegetables (carrots, onion, celery) that add so much texture to this bowl. We’ll add avocado and green onion, too.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Cook the chicken. Heat a skillet to medium heat and add olive oil. Once warm, add the cubed chicken and allow to cook for 4-5 minutes before flipping. Stir and add the seasonings (garlic powder, onion powder, paprika, and pepper). Continue to cook for a few minutes until the chicken reaches an internal temperature of 165F.
2. While the chicken cooks, make the rice according to box/bag instructions.
3. In a mixing bowl, do a quick-pickle on the veggies by adding shredded carrots, sliced mini bell peppers, diced celery with honey, rice wine vinegar, and olive oil. Set aside until ready to use.
4. Build the bowls: scoop cooked rice (~½ cup cooked), pickled vegetables (~ 1 ½ cups), buffalo chicken (¼ of total, and ½ avocado diced. Garnish with a healthy drizzle of ranch & creamy buffalo sauce! Mix all together to enjoy
Dietary Modifications
Customize this Buffalo Rice Bowl to your needs! Don’t let any one ingredient intimidate you from trying this tasty recipe.
- Low Carb – Use cauliflower rice instead of white rice!
- Vegetarian – Buffalo Tofu would be delicious to replace the chicken.
- Dairy Free – Just leave out the ranch (there’s so much flavor in this Buffalo Chicken Rice Bowl, you won’t miss it) or use a dairy free alternative.
- Gluten Free – Lucky you! This bowl is already Gluten Free. Enjoy!
Recipe FAQs
Store your Buffalo Chicken Rice Bowls in the refrigerator in an airtight container for up to 5 days. Because there is no lettuce in this rice bowl, the ingredients will last longer and won’t be soggy making it fabulous for meal prep!
Bleu cheese or ranch dressing would be a really tasty contrast with the buffalo chicken. Or try Bolthouse Farms Cilantro Avocado Yogurt Dressing. It is so tasty!
If you’ve got meal prepped chicken breasts or even a rotisserie chicken already cooked you can definitely use it on this bowl. Just shred or chop the chicken and toss it in a bowl with the buffalo sauce and sautéed garlic onions you’re good to go.
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Buffalo Chicken Rice Bowl
Equipment
- Knife
- Cutting Board
- sauce pan
- skillet
- Rubber Spatula
- Measuring cups and spoons
- Mixing Bowl
Ingredients
Chicken
- 1 lb Chicken breast, cubed
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion power
- ½ tsp black pepper
- 1 cup franks buffalo sauce
Bowl
- 1 cup jasmine rice
- 1 cup Mini bell peppers, sliced
- 1 cup Carrots, shredded
- 1 cup Celery, diced (~4 stalks)
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tsp olive oil
- 2 tbsp Green onion
Toppings
- Ranch dressing
- Creamy buffalo dressing
- 1 Avocado, ripe, cubed
Instructions
- Cook the chicken. Heat a skillet to medium heat and add olive oil. Once warm, add the cubed chicken and allow to cook for 4-5 minutes before flipping.
- Stir and add the seasonings (garlic powder, onion powder, paprika, and pepper). Continue to cook for a few minutes until the chicken reaches an internal temperature of 165F.
- While the chicken cooks, make the rice according to box/bag instructions.
- In a mixing bowl, do a quick-pickle on the veggies by adding shredded carrots, sliced mini bell peppers, diced celery with honey, rice wine vinegar, and olive oil. Set aside until ready to use.
- Build the bowls: scoop cooked rice (~½ cup cooked), pickled vegetables (~ 1 ½ cups), buffalo chicken (¼ of total, and ½ avocado diced. Garnish with a healthy drizzle of ranch & creamy buffalo sauce! Mix all together to enjoy
This has been made in our household numerous times since I developed it for the blog. IT IS INCREDIBLE! We add everything to a huge mixing bowl and toss together. It feels like Chipotle, but make it buffalo. Idea: use this as nacho topping for game days!
mine didn’t look nearly as pretty as Courtney’s, but it was dang delicious! I used cauliflower rice as my base and salmon instead of chicken because I had extra on hand. It was so good and will definitely become a meal prep staple!!!
The flavor in this blew me away!! My husband and I are making this again for round two
So good and so flavorful! We also added ranch to lighten the spice a little. Will definitely be making frequently.
Amazing! Super easy to prepare and very delicious. Will definitely be making again!
I really loved this recipe! It was a great meal prep recipe and I always contemplating sneaking in another bowl for the day! Definitely try!!
This was SO GOOD!! Love that you can make it with almost any veg you have in the fridge too. We added a jalapeño-cilantro-lime-ranch dressing too and it was incredible — everyone in the family loved it, so happy to have found this!
Loved everything about this recipe – didn’t make any modifications and it turned out perfectly! Lasted me ~ 5 days for meal prep and was just as good cold as it was warm! Will definitely be making again soon.
This buffalo bowl blew me away! So much flavor.