Buffalo Chicken Bowls bring spicy chicken, crisp vegetables, and hearty grains together for a simple, flexible dinner or meal prep meal.

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

1 cup cherry tomatoes, halved

1 cup shredded lettuce or mixed greens

1 avocado, sliced

¼ cup sliced red onions

1 tablespoon fresh cilantro, chopped

¼ cup crumbled feta cheese

¼ cup ranch or blue cheese dressing

Extra buffalo sauce

Lime juice

Cook Mode Prevent your screen from going dark

1. Season the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper.

2. Heat a skillet and cook chicken 6–8 minutes per side.

3. Let rest, then slice.

4. Melt butter and add sauce in the skillet.

5. Toss sliced chicken in the sauce until coated.

6. Prepare rice or quinoa.

7. Slice avocado and tomatoes; chop cilantro.

8. Assemble bowls with grains, vegetables, and chicken.

9. Finish with toppings.

Store components separately for freshness.

Reheat grains and chicken before serving.

Add toppings last for best texture.