Description
A comforting fusion of juicy chicken, spicy Buffalo sauce, and colorful veggies served over a bed of rice or quinoa.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- ½ cup Buffalo sauce
- 2 tablespoons unsalted butter (optional)
- 2 cups cooked brown rice, white rice, or quinoa
- 1 cup corn kernels (frozen or fresh)
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce or mixed greens
- 1 avocado, sliced
- ¼ cup sliced red onions (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
- ¼ cup crumbled feta cheese
- ¼ cup ranch or blue cheese dressing
- Extra buffalo sauce for drizzling
- A squeeze of lime juice
Instructions
- Season the Chicken: Begin by seasoning your chicken breasts with olive oil, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6–8 minutes on each side until the internal temperature reaches 165°F.
- Prepare the Buffalo Sauce: In the same skillet, melt butter (if using) and stir in the Buffalo sauce until combined. Toss in the sliced chicken.
- Cook the Base: Prepare your base of rice or quinoa while the chicken is cooking.
- Prepare the Toppings: Slice the avocado, halve the cherry tomatoes, and chop the cilantro. Rinse and prep the lettuce and corn.
- Assemble the Bowls: In each bowl, add a scoop of rice or quinoa, then top with layers of lettuce, corn, tomatoes, sliced avocado, and red onions. Add the Buffalo chicken and finish with additional sauce, feta, ranch dressing, and lime juice.
Notes
To enhance flavor, make sure chicken is at room temperature before cooking. Store leftovers separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg