Buffalo Chicken Rice Bowl
User Reviews
5
Buffalo Chicken Rice Bowl
Description
This recipe begins with stovetop-cooked white rice seasoned and fluffed with butter and salt. Vegetables — red onion, carrot, celery, tomato, and cilantro — are diced finely to disperse fresh flavor in every bite. The chicken breast is cooked in a skillet, first sautéing garlic and red onion until softened, then simmering diced chicken until fully cooked and coated with half of the buffalo sauce. This method ensures the chicken absorbs the sauce's heat and tang.
The bowl is versatile and can be plated with distinct components or combined by tossing thoroughly. Creamy avocado slices provide cooling contrast to the spicy buffalo chicken, and feta cheese adds salty, tangy richness. Topped with green onion and extra cilantro, the dish balances spicy, savory, and fresh tastes in a satisfying rice bowl.
If you have pre-cooked chicken such as rotisserie or meal-prepped breasts, you can use those by tossing them in buffalo sauce and reheated with garlic and onions to save time.
Ingredients
- 1 cup white rice dry
- 1 tbsp butter
- salt pinch
- ½ cup red onion
- 1 tbsp garlic minced
- 1 lbs chicken breast ~2 large breasts, diced
- 1 ½ cups buffalo sauce divided, Frank's brand
- 1 cup carrot
- 1 cup celery
- ½ cup tomato
- ¼ cup cilantro
- 1 avocado
- ½ cup feta cheese
- ¼ cup green onion
Instructions
- First, prepare the rice according to the bag instructions. For regular white rice, bring 2 cups of water to a boil. Add in the rice once water is boiling and set to simmer. Cover with a lid for 15-20 minutes.
- Once the water has evaporated, add 1 tablespoon butter and some salt and fluff with a fork.
- While the rice is cooking, dice the vegetables (red onions, carrots, celery, cilantro) into small pieces. The smaller the better to get maximum flavor from each ingredient in every bite. Slice the avocado thinly.
- Then, prepare the chicken. Heat a skillet to medium-high heat and spray with cooking spray. Add in minced garlic and red onions. Allow red onions to sauté for a few minutes to brown.
- Then add in diced chicken breast. Cook the chicken breast until the internal temperature reaches 165°F.
- Pour ½ cup of Frank's buffalo sauce into the pan and coat the chicken.
- You can assemble this as one large, tossed rice bowl and then divide (my recommendation) or plate individually. If you’re serving a la carte, divide all of the ingredients into 4 bowls: rice, chicken, carrots, avocado, celery, tomatoes, feta cheese, cilantro, green onion.
- Use remaining buffalo sauce as the dressing for your bowl.
- Best with everything tossed together. Enjoy!
Notes
- Store the buffalo chicken rice bowl (without avocado) in an airtight container in the fridge up to 5 days.
- Pre-cooked chicken, like rotisserie or meal-prepped breasts, can be used by shredding or dicing and tossing with buffalo sauce and sautéed garlic and onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 400kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 100mg | 33% |
| Sodium | 3894mg | 162% |
| Potassium | 561mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
