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Buffalo Chicken Protein Bowl

A quick and tasty meal that combines juicy, spicy chicken with fresh veggies and rice, perfect for a healthy yet flavorful lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup hot sauce (e.g., Frank’s RedHot) Adjust based on spice preference.
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
For the bowl assembly
  • 2 cups cooked rice (white or brown)
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes, halved
  • 1/4 cup thinly sliced green onions
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup ranch or blue cheese dressing Can substitute with Greek yogurt or vinaigrette.
  • Optional: sliced avocado

Method
 

Preparation
  1. In a small bowl, combine the hot sauce and melted butter. Stir until well blended and set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add chicken pieces, seasoning with salt and black pepper. Cook for 5–7 minutes until browned and fully cooked.
Cooking
  1. Reduce heat to low and pour the buffalo sauce over the chicken. Stir to coat evenly and simmer for 3–5 minutes.
Assembly
  1. Divide cooked rice among serving bowls as the base.
  2. Top with buffalo chicken, then add shredded lettuce and cherry tomatoes.
  3. Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
  4. Garnish with green onions and optional avocado slices.
  5. Serve immediately while hot.

Notes

Feel free to adjust the amount of hot sauce if you prefer a milder flavor. You can swap out the rice for quinoa or cauliflower rice for a different twist. Try adding other veggies like bell peppers or corn for extra crunch and nutrition. For a vegetarian option, replace the chicken with chickpeas or tofu.