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Buffalo chicken rice bowls with tender shredded chicken, fluffy white rice, and fresh vegetables in white bowls
Julia Monroe

Buffalo Chicken Rice Bowls

Quick, customizable Buffalo Chicken Rice Bowls made with tender spicy buffalo chicken over fluffy rice, topped with cool crunchy veggies and creamy dressing for the perfect hot-and-cool balance—ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • skinless chicken thighs (or chicken breasts), cut into bite-size pieces
  • hot sauce (Frank’s RedHot or similar)
  • butter
  • rice (jasmine, brown, or preferred)
  • celery, diced (for crunch)
  • carrots, shredded or diced (for crunch)
  • blue cheese dressing or Greek yogurt-based dressing/drizzle
  • avocado, sliced (optional)
  • spinach (optional)
  • green onions, sliced (optional)
  • blue cheese crumbles (optional)
  • cucumbers, diced (optional, for a milder/crunchy topping)
  • salt
  • black pepper
  • garlic powder
  • oil (for cooking)

Equipment

  • large skillet
  • saucepan or rice cooker For cooking rice.
  • cutting board and knife
  • meat thermometer Cook chicken to 165°F to avoid drying it out.
  • meal prep containers (optional) Store components separately for best texture.

Method
 

  1. Cook rice according to package directions (jasmine, brown, or your favorite). Keep warm.
  2. Season bite-size chicken pieces with salt, pepper, and a pinch of garlic powder.
  3. Heat a little oil in a large skillet over medium-high heat. Cook chicken (in batches if needed) until golden and cooked through to 165°F, about 6–8 minutes total depending on size.
  4. Reduce heat to low. Add butter and hot sauce to the skillet and toss chicken until evenly coated in buffalo sauce.
  5. Assemble bowls: add rice, top with buffalo chicken, then add celery and carrots (plus optional spinach, avocado, cucumbers, green onions, and blue cheese). Drizzle with blue cheese dressing or a Greek yogurt-based sauce and serve.

Notes

Chicken tip: Cut chicken into bite-size pieces so it cooks fast and stays juicy. Use a thermometer and pull at 165°F to avoid dry chicken. Sauce control: Toss chicken in buffalo sauce just until coated—don’t drown the bowl or the rice can turn soggy. Meal prep: Store rice, buffalo chicken, and fresh toppings separately; assemble when ready. Keeps up to 4 days in the fridge. Freezing: Freeze rice + chicken (skip fresh veggies); add sauce and toppings after reheating. Swaps: Use chicken breast, rotisserie chicken, ground turkey, or tofu. Swap rice for cauliflower rice or quinoa. Use Greek yogurt dressing for a lighter option.