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Buffalo Chicken Bowls

A cozy, fiery bowl featuring crispy chicken, roasted veggies, and a tangy drizzle that is perfect for weeknights and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts (or thighs) Thighs are juicier for winter cooking.
  • 0.5 cup Frank’s RedHot or favorite buffalo sauce Adjust to taste.
  • 3 tablespoons unsalted butter (melted) Adds classic buffalo gloss.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon garlic powder Or 2 cloves minced garlic.
  • 0.5 teaspoon smoked paprika Optional, adds warmth.
  • 1 teaspoon kosher salt Plus more to taste.
  • 0.5 teaspoon black pepper
  • 2 cups cooked brown rice or quinoa (Use about 1 cup dry, leftover rice saves time.)
  • 2 cups roasted or steamed broccoli florets Or a mix of veggies you enjoy.
  • 1 large carrot Thinly sliced and roasted (optional for sweetness and color).
  • 1 cup shredded cheddar or Monterey Jack cheese For melty comfort.
  • 0.5 cup crumbled blue cheese Optional, for tangy contrast.
  • 0.5 cup plain Greek yogurt or ranch dressing For cooling drizzle.
  • 2 tablespoons chopped green onions For brightness.
  • 1 tablespoon chopped fresh parsley Optional, for herb freshness.
  • Hot sauce and extra blue cheese for serving If desired.

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 400°F (205°C) if roasting veggies or finishing bowls under the broiler. Skip this if using leftover rice/veggies.
  2. Cook 1 cup dry brown rice or quinoa according to package directions to have about 2 cups cooked. Fluff with a fork and keep warm.
  3. Toss broccoli florets and sliced carrots with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
Make the Main Filling (Buffalo Chicken)
  1. Pat chicken dry and season it with garlic powder, smoked paprika, salt, and pepper.
  2. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Sear chicken for 4-5 minutes per side until golden and cooked through (165°F / 74°C internal temperature).
  3. In a small bowl, combine 1/2 cup buffalo sauce and 3 tablespoons melted butter. Pour over the cooked chicken in the skillet and toss to coat, or brush on and finish under the broiler for 1-2 minutes for a caramelized edge.
  4. Rest chicken for 5 minutes, then slice or shred into bite-sized pieces. Stir in chopped green onions.
Assemble and Chill/Bake
  1. Divide warm rice/quinoa among four bowls.
  2. Arrange roasted broccoli and carrots around the rice.
  3. Top with the buffalo chicken, sprinkle with shredded cheese, and add crumbled blue cheese if using.
  4. Drizzle with Greek yogurt or ranch dressing and add a final splash of hot sauce.
  5. Optional: place bowls under a hot broiler for 1-2 minutes to melt the cheese and crisp edges.
  6. Garnish with parsley and extra green onions. Serve immediately.

Notes

Use dairy-free swaps for vegan or lactose-intolerant diners. For meal prep, keep components separate and assemble just before serving.