Buffalo Chicken Bowls are a delicious and satisfying meal that combines the tangy flavors of buffalo sauce with tender, shredded chicken. This recipe is perfect for those looking for a quick and easy weeknight dinner or for meal prepping protein-packed lunch options.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
1/2 cup buffalo sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups cooked brown rice or quinoa
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded carrots
1/2 cup celery, diced
1/4 cup shredded cheese (cheddar or blue cheese)
1/2 cup Greek yogurt or sour cream
2 tablespoons ranch dressing mix
1 tablespoon buffalo sauce (optional)
Instructions
In a large bowl, combine the olive oil, garlic powder, onion powder, salt, pepper, and buffalo sauce. Add the boneless chicken breasts, ensuring they are well coated. Let marinate for at least 15 minutes.
Preheat a skillet over medium-high heat. Add the marinated chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until they are cooked through and have reached an internal temperature of 165°F (75°C). Remove from the skillet and let rest for 5 minutes.
Using two forks, shred the cooked chicken into bite-sized pieces. Toss the shredded chicken with any remaining buffalo sauce for extra flavor.
In a small bowl, combine the Greek yogurt (or sour cream), ranch dressing mix, and buffalo sauce. Mix until smooth and creamy.
In serving bowls, layer the cooked brown rice or quinoa as the base. Top with shredded lettuce, diced tomatoes, shredded carrots, celery, and the buffalo chicken.
Drizzle the creamy dressing over each bowl and sprinkle with shredded cheese. Serve immediately.
