Easy Buffalo Chicken Rice Bowls
- PREP 10min
- COOK 40min
- TOTAL 50min
We love these Buffalo chicken rice bowls loaded with juicy chicken breasts, fluffy rice, fresh veggies, and a drizzle of ranch. They’re quick, satisfying, and easy to meal prep. See our tips below for how to make them ahead.
You Will Need
2 skinless, boneless chicken breasts, 6 ounces each
Salt and fresh ground black pepper
1 tablespoon olive oil
2 cups broccoli florets
2 tablespoons buffalo wing sauce
1 cup warm cooked rice, brown rice, or cilantro lime rice
3 cups salad greens
2 lemon wedges
2 tablespoons ranch dressing or cilantro lime dressing
2 tablespoons crumbled blue cheese
Directions
1Cook the chicken: Heat 1 teaspoon of olive oil in a nonstick skillet (with lid) over medium-high heat. When the oil is hot and shimmery, add the chicken breasts. Cook for 2 to 3 minutes, until golden on the bottom. Flip, reduce the heat to low, and cover with the lid. Continue cooking for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F.
2Steam the broccoli: About 5 minutes before the chicken is done, lift the lid and add the broccoli florets. Cover again and cook until the broccoli is bright green and tender. (If the broccoli finishes before the chicken, transfer it to a plate and continue cooking the chicken until done.)
3Warm the buffalo sauce: If your buffalo sauce is cold, warm it briefly in the microwave (about 5 seconds) until smooth and pourable.
4Assemble the bowls: Divide the rice between two wide bowls. Add the salad greens to one half of each bowl, then squeeze a lemon wedge over the greens and drizzle with 1 teaspoon of olive oil. Scatter the broccoli over the greens.
5Finish and serve: Slice the chicken and place it next to the greens and broccoli. Spoon the warmed buffalo sauce over the chicken, drizzle ranch dressing over the salad and broccoli, and finish with a sprinkle of blue cheese.
Adam and Joanne's Tips
- Meal prepping tips: The rice, chicken, and buffalo wing sauce can all be made ahead of time. When stored in airtight containers in the fridge, the rice and chicken last up to 4 days. The buffalo sauce lasts in the fridge for 1 month.
- The nutrition facts provided below are estimates.