Buffalo Chicken Rice Bowl

5 from 55 votes

A tangy hot sauce coating protein-packed chicken, along plenty of fresh veggies and garnished with creamy feta and 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.

Prep Time10

Cook Time20

Total Time30

Course: dinner, lunch, meal prep

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 400kcal

Author: Courtney Paige

Equipment

Knife
Cutting Board
sauce pan
skillet
Rubber Spatula
Measuring cups and spoons

Ingredients

1 cup dry white rice
1 tbsp butter
pinch of salt
½ cup red onion
1 tbsp minced garlic
1 lbs diced chicken breast ~2 large breasts
1 ½ cups Frank's buffalo sauce divided
1 cup carrots
1 cup celery
½ cup tomatoes
¼ cup cilantro
1 avocado
½ cup feta cheese
¼ cup green onion

Instructions

First, prepare the rice according to the bag instructions. For regular white rice, bring 2 cups of water to a boil. Add in the rice once water is boiling and set to simmer. Cover with a lid for 15-20 minutes.
Once the water has evaporated, add 1 tablespoon butter and some salt and fluff with a fork.
While the rice is cooking, dice the vegetables (red onions, carrots, celery, cilantro) into small pieces. The smaller the better to get maximum flavor from each ingredient in every bite. Slice the avocado thinly.
Then, prepare the chicken. Heat a skillet to medium-high heat and spray with cooking spray. Add in minced garlic and red onions. Allow red onions to sauté for a few minutes to brown.
Then add in diced chicken breast. Cook the chicken breast until the internal temperature reaches 165°F.
Pour ½ cup of Frank's buffalo sauce into the pan and coat the chicken.
You can assemble this as one large, tossed rice bowl and then divide (my recommendation) or plate individually. If you’re serving a la carte, divide all of the ingredients into 4 bowls: rice, chicken, carrots, avocado, celery, tomatoes, feta cheese, cilantro, green onion.
Use remaining buffalo sauce as the dressing for your bowl.
Best with everything tossed together. Enjoy!

Notes

Store in an airtight container (minus avocado) for up to 5 days in the fridge.

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.

Nutrition