Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1/3 cup buffalo sauce (store-bought or homemade)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1.5 cups cooked rice, quinoa, or cauliflower rice
- 1 cup lettuce or mixed greens (optional)
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
- 1/2 cup shredded carrots
- 1/2 cup corn or black beans (optional)
- 2–3 tbsp ranch or dairy-free ranch dressing
- Salt and pepper to taste
- 2 tbsp chopped green onions or cilantro (for garnish)
Instructions
- Dice or slice chicken and season with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat. Cook chicken for 6–8 minutes until golden and fully cooked.
- Reduce heat and stir in buffalo sauce. Simmer for a few minutes to coat the chicken evenly.
- Layer bowls with a base of rice, quinoa, or greens.
- Top with buffalo chicken, tomatoes, avocado, carrots, and corn or beans if using.
- Drizzle with ranch dressing and garnish with green onions or cilantro.
- Serve immediately.
Notes
- Use cauliflower rice or all greens for a low-carb version.
- Swap chicken for tofu or chickpeas for a vegetarian option.
- Grilled chicken works great—just brush on buffalo sauce after grilling.
- Keep components separate for meal prep and assemble when ready to eat.
- Add dressing and avocado fresh to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg