Description
These Buffalo Chicken Bowls are a delicious and satisfying meal option that brings together tender chicken in a tangy buffalo sauce, flavorful herby ranch dressing, and a variety of fresh vegetables. Perfect for a quick and flavorful dinner!
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken breasts, boneless & skinless
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup buffalo sauce
For the Herby Ranch:
- 1/2 cup sour cream
- 2 cloves garlic
- 1/4 tsp apple cider vinegar
- 3–4 Tbsp fresh chives
- 1 Tbsp fresh cilantro
- 1/2 tsp onion powder
- 1/4 tsp salt more to taste
For the Buffalo Chicken Bowl:
- 1/2 cup long grain rice, uncooked
- 4 Tbsp green onions, chopped
- 1/4 cup red onion, chopped
- 1 small red bell pepper, chopped
- 1/4 cup banana peppers, chopped
- 1/4 cucumber, thinly sliced
- 1/3 cup monterey jack, shredded optional
- fresh cilantro, chopped for garnish, optional
Instructions
- Cook the rice: Prepare the rice according to package instructions. This typically takes about 20 minutes.
- Prepare the chicken: Season chicken with salt, pepper, and basil. Cook in a skillet until browned and cooked through.
- Make the ranch dressing: Blend all herby ranch ingredients until smooth.
- Finish the chicken: Add buffalo sauce and butter to cooked chicken until heated through.
- Assemble the bowls: Layer rice, chicken, cheese, veggies, and ranch dressing. Garnish with cilantro and enjoy!
Notes
- Chicken thighs can be used as an alternative to chicken breasts.
- Feel free to use your preferred buffalo sauce brand.
- Plain Greek yogurt can be substituted for sour cream in the ranch dressing.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1.25 cup
- Calories: 422 kcal
- Sugar: 3g
- Sodium: 1192mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 105mg
