Buffalo Chicken Bowl (Printable format)

Tender buffalo chicken over fresh vegetables with ranch and blue cheese

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1/2 tsp smoked paprika
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper

→ Buffalo Sauce

08 - 1/3 cup hot sauce
09 - 2 tbsp unsalted butter, melted
10 - 1 tsp honey

→ Vegetables

11 - 2 cups cooked white or brown rice, warm
12 - 1 cup shredded romaine lettuce
13 - 1 cup cherry tomatoes, halved
14 - 1 cup shredded carrots
15 - 1/2 cup sliced cucumber
16 - 1/4 cup thinly sliced red onion

→ Toppings

17 - 1/3 cup ranch dressing
18 - 1/3 cup blue cheese crumbles
19 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - In a medium bowl, toss chicken pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
03 - While the chicken cooks, whisk together hot sauce, melted butter, and honey in a small bowl.
04 - Once cooked, remove the chicken from the heat and toss with the buffalo sauce to coat thoroughly.
05 - Divide the rice among four bowls. Top each with romaine lettuce, cherry tomatoes, carrots, cucumber, and red onion.
06 - Spoon the buffalo chicken over the vegetables. Drizzle with ranch dressing and sprinkle with blue cheese crumbles.
07 - Garnish with chopped parsley if desired. Serve immediately.

# Expert Hints:

01 -
  • It comes together faster than ordering takeout, which means weeknight dinners stop feeling like a chore.
  • Every bowl tastes like a restaurant creation, but you control the heat level and how much ranch you actually want.
  • The combination of crispy vegetables, tender chicken, and cool blue cheese creates this perfect rhythm of textures that keeps you coming back for another bite.
02 -
  • Don't use pre-cooked rotisserie chicken here—it falls apart when you toss it with the sauce and loses its texture, so fresh cooked chicken makes all the difference.
  • Mix your buffalo sauce while the chicken cooks, not before, because the butter can separate if it sits too long and the honey can settle to the bottom.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding the oil—this wakes them up and makes the chicken taste like you've been cooking all day.
  • Keep blue cheese crumbles in the freezer so they stay firm and don't melt into the warm rice, giving you those perfect tangy pockets throughout.
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