Buffalo Chicken Rice Bowl
Dive into the bold flavors of this Buffalo Chicken Rice Bowl, where tender chicken is generously coated in zesty buffalo sauce and served over a fluffy bed of long-grain rice. Topped with fresh vegetables and garnished with green onions, this dish is not only a feast for the taste buds but also visually stunning. Perfect for weeknight dinners or casual gatherings, it’s quick to prepare and easy to customize to suit your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup buffalo sauce
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup fresh vegetables (bell peppers, cucumbers, or carrots)
- 2 green onions, chopped
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until cooked.
- Meanwhile, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook for 6-7 minutes on each side until golden brown and juices run clear.
- Drizzle buffalo sauce over the cooked chicken and let sit for a few minutes.
- Fluff the rice with a fork and divide among bowls. Slice or shred the chicken and place it on top of the rice.
- Garnish with fresh vegetables and chopped green onions. Serve with extra buffalo sauce if desired.
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg