Buffalo Chicken Rice Bowl

This Buffalo Chicken Rice Bowl takes fan-favorite game day flavors and transforms them into a delicious and - dare I say semi-healthy? - meal.

Course Main Course

Cuisine American

Keyword buffalo chicken rice bowl

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 426kcal

Author Christina Koncker

Equipment

1 Mandolin
1 frying pan

Ingredients

2 cups cooked Basmati rice (click for Instant Pot recipe!)
1 large cooked chicken breast (or approximately ½ pound of chicken)
¼ cup Frank’s Red Hot buffalo wing sauce
1 tablespoon olive oil
½ cup sliced carrots (2 medium-sized carrots)
½ cup sliced celery (3-4 stalks celery)
blue cheese crumbles or feta (optional)
ranch dressing (optional)
green onion, thinly sliced (optional)

Instructions

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced carrots and sauté for 2 minutes, stirring occasionally. Add the sliced celery and sauté for an additional 2 minutes. Remove from heat.
1 tablespoon olive oil, ½ cup sliced carrots, ½ cup sliced celery
Divide 2 cups of cooked rice into 2 large bowls (1 cup of rice per bowl).
2 cups cooked Basmati rice
Toss cooked chicken in buffalo sauce, then divide between 2 bowls.
1 large cooked chicken breast, ¼ cup Frank’s Red Hot buffalo wing sauce
Divide sautéed celery and onions between 2 bowls.
Garnish with blue cheese or feta crumbles, a drizzled of Ranch dressing, and thinly sliced green onions.
blue cheese crumbles or feta , ranch dressing, green onion, thinly sliced

Notes

Note: I won’t be providing cooking instructions for the rice or chicken here. I cooked the rice in an Instant Pot and simply cubed and sauteed the chicken with salt and pepper. But I’d recommend giving using the recipes for Instant Pot Basmati Rice and Easy Grilled Ranch Chicken for this Buffalo Chicken Rice Bowl.

Nutrition