Buffalo Chicken Rice Bowl (Print-Friendly Version)
Buffalo chicken paired with crisp veggies, rice, and bold blue cheese for a filling, quick meal.
# What You’ll Need to Make This:
→ Chicken
01 -
2 thinly sliced boneless, skinless chicken breasts (approximately 225 g)
02 -
0.5 tablespoon olive oil
03 -
0.5 teaspoon paprika
04 -
0.25 teaspoon chili powder
05 -
0.25 teaspoon garlic powder
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Bowl Base and Toppings
08 -
6 cups spring mix
09 -
0.66 cup broccoli slaw mix or coleslaw mix
10 -
1 cup cooked white rice, brown rice, or cauliflower rice
11 -
4 tablespoons blue cheese crumbles
12 -
4 tablespoons buffalo sauce
13 -
2 tablespoons thinly sliced scallions
# How to Prepare:
01 -
Place chicken breasts in a bowl. Add 0.5 tablespoon olive oil, paprika, chili powder, garlic powder, salt, and pepper. Massage to evenly coat the chicken with spices.
02 -
Heat a skillet over medium heat and add 0.5 tablespoon olive oil. Place the chicken in the skillet and cook for 3–4 minutes per side, or until the internal temperature reaches 74°C. Remove from heat and allow the chicken to rest.
03 -
Divide the spring mix and slaw mix evenly between two serving bowls, placing the greens at the bottom.
04 -
Slice the cooked chicken breasts. Arrange the pieces on top of the salad base in each bowl.
05 -
Distribute the cooked rice, blue cheese crumbles, buffalo sauce, and scallions evenly over the bowls.
06 -
For additional flavour, drizzle with ranch dressing if desired before serving.
# Extra Tips:
01 -
To save time, use pre-cooked or frozen cooked rice. Allow the chicken to rest after cooking for optimal juiciness.