These Buffalo Chicken Bowls are bright, tangy, and satisfying. Tender shredded chicken gets a spicy buffalo kick, then rests on a warm bed of brown rice or quinoa. Crunchy celery and sweet carrots add crisp texture. A drizzle of cool blue cheese or ranch brings the whole bowl together. This is a fast weeknight meal with big flavor and simple prep.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to warm chicken and rice, if needed)
- Total Time: 15 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 760 kcal
- Protein: 48 g
- Carbohydrates: 35 g
- Fat: 49 g
- Fiber: 3.5 g
- Sugar: 6 g
- Sodium: 1,300 mg
Why Make This Buffalo Chicken Bowls
This recipe is quick, bold, and flexible. It delivers spicy, tangy buffalo flavor with crunchy vegetables and a creamy dressing finish. The bowls are filling without being heavy. They work well for busy weeknights, meal prep, or a casual dinner with friends. You get contrast in every bite: spicy chicken, cool dressing, warm grains, and crisp veggies.
How to Make Buffalo Chicken Bowls
Make the bowls in just a few steps: toss shredded chicken with buffalo sauce, warm the rice or quinoa, and assemble with vegetables and dressing. The process is fast and forgiving, so you can scale or swap ingredients easily.
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup cooked brown rice or quinoa
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup blue cheese or ranch dressing
- 1/4 cup chopped green onions
- Salt and pepper to taste
Directions:
Step 1: Preparation
Measure and chop your vegetables. Warm the cooked brown rice or quinoa if it is cold. If your shredded chicken is chilled, let it sit at room temperature for a few minutes or warm briefly in a pan or microwave.
Step 2: Mixing
Place the shredded chicken in a large bowl. Pour the buffalo sauce over the chicken. Toss thoroughly until each piece is evenly coated. Taste a small piece and add salt and pepper if needed.
Step 3: Cooking
If you prefer the chicken warm, heat a skillet over medium heat and warm the buffalo-coated chicken for 2–3 minutes, stirring, until hot. You can also microwave in short bursts until heated through. Warm the rice or quinoa in the microwave or on the stove.
Step 4: Finishing
Build the bowls: add a scoop of warm brown rice or quinoa to each bowl. Top with the buffalo chicken, then scatter the chopped celery, carrots, and green onions. Drizzle with blue cheese or ranch dressing. Season lightly with salt and pepper. Serve warm.
How to Serve Buffalo Chicken Bowls
Serve these bowls immediately while warm. Offer extra buffalo sauce and extra dressing on the side for guests who want more heat or creaminess. Add a wedge of lime for a bright squeeze, or top with chopped cilantro for a fresh finish. Pair with a simple green salad or roasted sweet potatoes for a fuller meal.
How to Store Buffalo Chicken Bowls
- Refrigerate: Store components or assembled bowls in airtight containers for up to 3–4 days. Keep dressing separate if possible to maintain crisp vegetables.
- Freeze: Cooked buffalo chicken (without dressing and raw celery/carrots) freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
- Reheat: Warm bowls in a microwave in 30–45 second bursts, stirring in between, or reheat on the stovetop over low heat. Add dressing after reheating.
Expert Tips for Perfect Buffalo Chicken Bowls
- Use warm, cooked chicken for the best texture. Leftover roast or rotisserie chicken works great.
- If your buffalo sauce is very thin, toss chicken in a small skillet to reduce the sauce slightly and intensify flavor.
- For richer flavor, melt a small pat of butter into the buffalo sauce before tossing the chicken.
- Keep dressing on the side for meal prep to prevent soggy veggies. Add dressing just before eating.
- Taste as you go—buffalo sauces vary in heat. Start with less and add more if you want extra spice.
Delicious Variations
- Ranch instead of blue cheese: swap to ranch dressing for a milder, herb-forward finish.
- Buffalo cauliflower: replace chicken with crispy roasted cauliflower for a vegetarian bowl.
- Grain swap: use white rice, farro, or couscous instead of brown rice or quinoa.
- Add avocado: sliced avocado adds creaminess and cools spicy bites.
- Make it low-carb: skip the grain and serve over mixed greens or cauliflower rice.
Frequently Asked Questions
Q: Can I use raw chicken for this recipe?
A: This recipe uses cooked shredded chicken. If you must start with raw, cook and shred the chicken first (bake, poach, or slow cook) until fully done, then toss with buffalo sauce.
Q: How spicy will the bowls be?
A: Spice depends on the buffalo sauce you pick. Start with 1/4 cup if you want mild heat and increase to 1/2 cup for a bolder kick. Adding ranch or blue cheese cools the heat.
Q: Can I make these ahead for meal prep?
A: Yes. Store the rice, buffalo chicken, and chopped vegetables separately. Keep dressing in a sealed container. Assemble bowls when ready to eat to preserve texture.
Q: Are there good substitutions for blue cheese or ranch?
A: Yes. Use Greek yogurt mixed with a little lemon and garlic for a lighter dressing, or try tahini thinned with water and lemon for a different flavor profile.
Q: How do I reduce the sodium?
A: Choose low-sodium buffalo sauce and low-sodium dressing. Rinse and use unsalted cooked chicken or reduce added salt when seasoning.
Q: Can I grill the chicken for extra flavor?
A: Absolutely. Grilled chicken adds a smoky note. Grill, shred, then toss with buffalo sauce before assembling.
Conclusion
These Buffalo Chicken Bowls are quick, bold, and easy to customize. They balance spicy, creamy, warm, and crunchy components for a satisfying meal any night of the week. For a crisp, slightly different version and plating ideas, see the Crispy Buffalo Chicken Bowls recipe from Jar Of Lemons. Give this simple bowl a try — it’s an easy way to bring big flavor to a busy night.
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Buffalo Chicken Bowls
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: None
Description
Quick and satisfying Buffalo Chicken Bowls featuring tender shredded chicken with a spicy buffalo kick on a bed of warm brown rice or quinoa, topped with crunchy celery, carrots, and a drizzle of blue cheese or ranch dressing.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup cooked brown rice or quinoa
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup blue cheese or ranch dressing
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Measure and chop your vegetables. Warm the cooked brown rice or quinoa if it is cold. If your shredded chicken is chilled, let it sit at room temperature for a few minutes or warm briefly in a pan or microwave.
- Place the shredded chicken in a large bowl. Pour the buffalo sauce over the chicken and toss thoroughly until evenly coated. Taste and add salt and pepper if needed.
- If desired, heat the buffalo-coated chicken in a skillet over medium heat for 2–3 minutes, stirring until hot, or microwave until heated through. Warm the rice or quinoa.
- Assemble the bowls: add a scoop of warm brown rice or quinoa, top with buffalo chicken, scatter the chopped celery, carrots, and green onions, and drizzle with dressing. Season lightly with salt and pepper. Serve warm.
Notes
Keep dressing on the side for meal prep to prevent soggy veggies. For a milder option, swap blue cheese for ranch dressing. Grilled chicken can be used for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 6g
- Sodium: 1300mg
- Fat: 49g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3.5g
- Protein: 48g
- Cholesterol: 90mg
