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Buffalo Chicken Rice Bowl

This Buffalo chicken rice bowl is spicy, creamy, crunchy, and easy to build with simple grocery staples. Juicy chicken is tossed with buffalo sauce, layered over fluffy rice, and finished with crisp vegetables and a cool ranch-style drizzle for a budget-friendly meal prep bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breast or chicken thighs trimmed
  • 1 tbsp olive oil or neutral cooking oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.75 tsp salt or to taste
  • 0.5 tsp black pepper
Rice
  • 4 cups cooked white rice or brown rice microwave rice or leftover rice also works
Buffalo Sauce
  • 0.5 cup buffalo-style hot sauce use more or less to taste
  • 1 tbsp butter or olive oil optional, for a richer sauce
Crunchy Toppings
  • 2 stalks celery thinly sliced
  • 1 cup carrots shredded or thinly sliced
  • 2 cups romaine lettuce or shredded cabbage chopped
  • 1 cup cucumber thinly sliced, optional
  • 0.25 cup green onions sliced
  • 1 cup cherry tomatoes halved, optional
Creamy Ranch-Style Drizzle
  • 0.5 cup plain Greek yogurt or use store-bought ranch dressing
  • 1 tbsp lemon juice
  • 0.5 tsp garlic powder for the drizzle
  • 0.5 tsp dried dill
  • 0.25 tsp salt for the drizzle, or to taste
  • 1 tbsp water optional, to thin the sauce
Optional Add-Ins
  • 1 cup rinsed canned black beans optional
  • 1 cup frozen corn thawed and patted dry, optional
  • 0.5 cup shredded cheddar or Mexican blend cheese optional
  • 1 medium avocado sliced, add fresh only

Equipment

  • Large skillet
  • Cutting board
  • Chef's knife
  • Mixing Bowl
  • Instant-read thermometer
  • Measuring cups and spoons
  • Meal prep containers

Method
 

  1. Pat the chicken dry. Season both sides with garlic powder, onion powder, salt, and black pepper.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook without moving it until a golden sear forms on the bottom.
  3. Flip the chicken and continue cooking until the thickest part reaches 165°F. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing or shredding.
  4. If using rotisserie chicken or leftover cooked chicken, warm it gently in a skillet or microwave before adding the sauce.
  5. Add the cooked chicken to a mixing bowl. Pour buffalo sauce over the chicken and toss until well coated. For a richer sauce, stir in the optional butter or olive oil before tossing.
  6. Prepare the rice according to package directions, or reheat leftover rice with a splash of water until fluffy and steaming. Fluff with a fork.
  7. Mix the Greek yogurt, lemon juice, garlic powder, dried dill, salt, and a splash of water until smooth and pourable. Adjust seasoning to taste.
  8. Divide the cooked rice among 4 bowls. Top each bowl with buffalo chicken, celery, carrots, lettuce or cabbage, cucumber, green onions, and any optional add-ins.
  9. Drizzle the creamy sauce over each bowl right before serving. Add extra hot sauce on top if desired.
  10. For meal prep, store rice and chicken together in airtight containers. Keep lettuce, cucumber, avocado, and creamy sauce separate until serving.

Notes

Start with less buffalo sauce if you prefer a milder bowl, then add more to taste. For a less spicy version, mix the buffalo sauce with Greek yogurt or ranch-style dressing before tossing it with the chicken.
Chicken thighs stay especially juicy for meal prep, while chicken breast works well for a leaner option. Rotisserie chicken or leftover cooked chicken can be used as a quick shortcut.
To avoid soggy bowls, keep lettuce, cucumber, avocado, and creamy drizzle separate until serving. Reheat only the rice and chicken, then add cold toppings afterward.
Cooked chicken and rice can be refrigerated in airtight containers for 3 to 4 days. Reheat the chicken and rice portion until steaming hot and reaching 165°F before eating.