Buffalo Chicken Bowls (Print Version)

Tender buffalo chicken atop grains, fresh veggies, and creamy toppings for a hearty, flavorful bowl.

# What You’ll Need:

→ 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

# How to Make It:

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 Tips::

01 -
  • Simple pantry friendly ingredients so no special shopping required
  • Quick enough for a satisfying weeknight dinner
  • Perfect for meal prep as the bowls hold up well for a few days
  • Packed with protein and lots of vegetables for balanced nutrition
  • Easily adaptable for gluten free or vegetarian diets
02 -
  • This meal is packed with protein
  • Colorful vegetables add plenty of vitamins
  • It is gluten free if you pick gluten free dressing
03 -
  • Let the chicken fully rest before slicing for tender juicy pieces
  • Warm your grains just before building the bowls so everything feels more comforting
  • Taste your buffalo sauce before using all of it since some brands pack a bigger punch than others

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