Can I make it dairy-free?

Absolutely! To make these chicken bowls dairy-free, swap in your favorite non-dairy buffalo sauce and use vegan ranch dressing.

Can I make it grain-free?

These bowls are naturally gluten-free, but if you need a grain-free alternative, I recommend riced cauliflower for a similar texture and flavor to brown rice. Alternatively, you can skip the rice entirely and serve this with lettuce as a salad.

What are the best toppings for buffalo chicken bowls?

The best toppings for buffalo chicken bowls are any combination of cucumber, carrots, celery, tomato, red onion, green onion, bell pepper, jalapenos, beans, and corn. Top with a drizzle of blue cheese or ranch dressing. You can also add crumbled blue cheese or feta cheese.

Buffalo Chicken Rice Bowls

Name: Buffalo Chicken Rice Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken tenders; ¼ cup buffalo sauce; 4 cups cooked brown rice; 1 cup diced cucumber; 1 cup quartered cherry tomatoes; 1 cup matchstick carrots; ¼ cup diced red onion; ¼ cup sliced green onion; ½ cup blue cheese or ranch dressing; sea salt, to taste

Description

These easy Buffalo Chicken Rice Bowls are the perfect weeknight meal! They’re nutritious, simple to make, and come together in just 25 minutes.

Ingredients

Scale

1 pound boneless, skinless chicken tenders
¼ cup buffalo sauce
4 cups cooked brown rice
1 cup diced cucumber
1 cup quartered cherry tomatoes
1 cup matchstick carrots
¼ cup diced red onion
¼ cup sliced green onion
½ cup blue cheese or ranch dressing
sea salt, to taste

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Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Place the chicken tenders on the prepared baking sheet and lightly season with sea salt. Bake for 15-18 minutes or until cooked through.
Using 2 forks, shred the chicken into shreds. Place in a medium bowl and toss with the buffalo sauce. Taste and add more buffalo sauce, if desired.
Assemble the bowls. Divide the rice between 4 bowls. Top each with shredded buffalo chicken, cucumber, tomatoes, carrots, red onion, and green onion. Drizzle blue cheese or ranch dressing over the top.
Serve warm or cold and enjoy!

Equipment

Baking Sheet

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OXO Julienne Y-Peeler

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Parchment Paper

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Notes

This recipe is great for leftover rotisserie chicken. Shred it up, then toss it with buffalo sauce. Skip directly to step 4.

Nutritional Values (per serving) are approximates only.

Nutrition

Serving Size: 1 bowl
Calories: 506
Sugar: 4.6 g
Sodium: 1089.4 mg
Fat: 18.5 g
Saturated Fat: 2.9 g
Carbohydrates: 54 g
Fiber: 5.4 g
Protein: 27.9 g
Cholesterol: 64.4 mg