Description
Spicy and creamy buffalo chicken served over rice with fresh veggies — perfect for meal prep and easy weeknight dinners.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cubed
- 1/2 cup buffalo sauce (such as Frank’s)
- 1 1/2 cups cooked white rice
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 cup matchstick carrots
- 1/4 cup diced red onion
- 1/2 cup blue cheese or feta crumbles (optional)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional ranch or Greek yogurt dressing
Instructions
- Cook rice according to package instructions and set aside.
- Heat olive oil in a skillet over medium heat and add cubed chicken. Season with salt and pepper and cook until fully cooked, about 6–8 minutes.
- Pour buffalo sauce over the cooked chicken and toss to coat evenly.
- Prepare fresh veggies: halve cherry tomatoes, dice cucumber and red onion, and shred carrots.
- Assemble bowls by dividing rice among serving bowls or containers.
- Top each with buffalo chicken, fresh veggies, and optional blue cheese or feta.
- Drizzle with ranch or Greek yogurt dressing if desired before serving.
Notes
- Store components separately in meal prep containers for best texture when reheating.
- Use brown rice or cauliflower rice to adjust carbs.
- For milder heat, use less buffalo sauce or add extra dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 870 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 72 mg
Keywords: buffalo chicken, rice bowl, meal prep, spicy creamy, buffalo sauce