Buffalo Chicken Bowl
This Buffalo Chicken Bowl combines juicy buffalo chicken, fluffy rice, crisp celery, red onion, and creamy homemade ranch dressing for an easy, flavor-packed meal.
Servings: 4 servings
Ingredients
For the Chicken
- 1 lb chicken fillet
- 1/2 cup hot sauce such as Frank's RedHot
- 1 tablespoon olive oil
For the Ranch Dressing
- 1 cup sour cream or plain Greek yogurt
- 1 tablespoon fresh dill chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- salt and black pepper to taste
For the Bowls
- 3 cups cooked white rice
- 1 cup diced celery
- 1 red onion diced
- fresh dill for garnish
Instructions
- If needed, cook the rice according to the package directions to yield about 3 cups cooked rice. Set aside and keep warm.
- In a small bowl, whisk together the sour cream, fresh dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- Toss the cooked chicken with the buffalo sauce until evenly coated.
- Divide the cooked rice among four serving bowls.
- Top each bowl with buffalo chicken, diced celery, and diced red onion.
- Drizzle with the homemade ranch dressing.
- Garnish with fresh dill and serve immediately.
Notes
Store the chicken, rice, vegetables, and ranch separately for meal prep.
Greek yogurt can be substituted for the sour cream in the ranch dressing.
Brown rice, cauliflower rice, or quinoa can be used instead of white rice.
Adjust the amount of buffalo sauce to make the bowls milder or spicier.