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

Scale

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

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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