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Buffalo Chicken Rice Bowl

Easy Buffalo Chicken Rice Bowl with spicy chicken, fluffy rice, avocado, corn, tomatoes, cheese and creamy ranch. Perfect for a quick lunch or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • For the Buffalo Chicken:
  • 1 1/2 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Buffalo sauce plus more to taste
  • For the Bowls:
  • 2 cups cooked white rice
  • 2 cups chopped romaine lettuce
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 large avocado sliced or diced
  • 3/4 cup shredded cheddar cheese
  • 3 green onions thinly sliced
  • 1/3 cup ranch or blue cheese dressing

Method
 

  1. Pat the chicken dry and cut it into bite-sized pieces.
  2. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken in a single layer and cook for approximately 6–8 minutes, stirring occasionally, until golden and the internal temperature reaches 165°F (74°C).
  5. Reduce the heat and add the Buffalo sauce.
  6. Toss the chicken until evenly coated and cook for another 1–2 minutes.
  7. Prepare or reheat the rice and fluff it with a fork.
  8. Chop the lettuce, halve the tomatoes, prepare the corn, slice the avocado, and slice the green onions.
  9. Divide the rice between four bowls.
  10. Top with Buffalo chicken, lettuce, corn, tomatoes, avocado, and shredded cheddar.
  11. Drizzle lightly with ranch or blue cheese dressing.
  12. Finish with sliced green onions and additional Buffalo sauce if desired.
  13. Serve immediately.