Buffalo Chicken Bowls (Print Version)
Tender buffalo chicken atop grains, fresh veggies, and creamy toppings for a hearty, flavorful bowl.
# Ingredients:
→ Buffalo Chicken
01 -
2 large boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
1 teaspoon smoked paprika (optional)
06 -
Salt to taste
07 -
Black pepper to taste
08 -
120 milliliters buffalo sauce (Halal-certified or homemade)
09 -
2 tablespoons unsalted butter (optional, for extra creaminess)
→ Bowl Base
10 -
2 cups cooked brown rice, white rice, or quinoa
11 -
1 cup corn kernels (fresh or frozen)
12 -
1 cup cherry tomatoes, halved
13 -
1 cup shredded lettuce or mixed greens
14 -
1 avocado, sliced
15 -
0.25 cup sliced red onions (optional)
16 -
1 tablespoon fresh cilantro, chopped (optional)
→ Optional Toppings
17 -
0.25 cup crumbled feta cheese (optional)
18 -
0.25 cup ranch or blue cheese dressing (optional, ensure Halal if needed)
19 -
Extra buffalo sauce, to drizzle
20 -
Fresh lime juice, to taste
# Steps to Follow:
01 -
Drizzle chicken breasts with olive oil. Sprinkle garlic powder, onion powder, smoked paprika (if using), salt, and black pepper on both sides. Rub spices evenly over the surface.
02 -
Heat a large skillet over medium-high heat and add a small amount of olive oil. Sear chicken breasts for 6-8 minutes per side, or until fully cooked and an internal temperature of 74°C is reached. Transfer to a plate and allow to rest for several minutes.
03 -
Reduce skillet heat to low. If using, melt butter in the pan. Pour in buffalo sauce and stir to create a smooth mixture.
04 -
Slice rested chicken into strips or bite-sized pieces. Return chicken to skillet and toss with buffalo sauce mixture until pieces are thoroughly coated.
05 -
Prepare brown rice, white rice, or quinoa as per package instructions if not already cooked.
06 -
Slice avocado, halve cherry tomatoes, and chop cilantro. Slice red onions if desired.
07 -
Spoon cooked rice or quinoa into individual bowls. Add a layer of shredded lettuce or mixed greens on top.
08 -
Arrange corn, halved cherry tomatoes, and avocado slices over the grains and greens.
09 -
Top bowls with buffalo chicken, distributing evenly. Drizzle any remaining buffalo sauce from skillet over the chicken.
10 -
If desired, garnish with crumbled feta, a drizzle of ranch or blue cheese dressing, a squeeze of lime, and additional fresh cilantro.
# Additional Notes:
01 -
For a vegetarian option, substitute chicken with grilled tofu or drained chickpeas.
02 -
Serve immediately for optimal texture and flavor, and pair with crisp Sauvignon Blanc if desired.