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Buffalo Chicken Bowls

A vibrant and spicy bowl featuring juicy pan-seared chicken tossed in homemade buffalo sauce, served over fluffy rice with cooling cucumbers and ranch.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: American, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 1.5 lbs chicken breast boneless, skinless, cubed
  • 0.5 cup hot sauce Frank's RedHot recommended
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tbsp olive oil
Base & Toppings
  • 2 cups cooked white rice warm
  • 1 cup cucumber diced
  • 0.25 cup red onion finely diced
  • 0.25 cup cilantro chopped
  • 2 stalks green onions sliced
  • 2 tbsp ranch dressing for drizzling

Equipment

  • Large Skillet
  • Small mixing bowl
  • Chef's Knife
  • Rice Cooker or Pot

Method
 

  1. Prepare the rice according to package instructions. Fluff with a fork and stir in half the chopped cilantro and a squeeze of lime.
  2. Cut chicken breast into 1-inch bite-sized cubes. Pat dry and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through.
  4. In a small bowl, whisk together melted butter, hot sauce, garlic powder, and onion powder to create the glaze.
  5. Pour the sauce over the cooked chicken in the skillet and toss to coat evenly.
  6. Assemble bowls with a base of rice, top with buffalo chicken, diced cucumbers, and red onion.
  7. Drizzle generously with ranch dressing and garnish with green onions and remaining cilantro. Serve immediately.

Notes

Store leftovers in airtight containers for up to 4 days. Keep cucumbers separate if possible for reheating.