Description
These nutritious Buffalo Chicken Rice Bowls offer a modern, healthier twist on classic buffalo wings. Pan-seared lean chicken is tossed in a zesty buffalo sauce and served over fluffy rice, finished with a cooling, protein-packed Greek yogurt ranch dressing. Perfect for busy weeknights, this bowl is balanced, satisfying, and completely customizable with your favorite fresh vegetables.
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp paprika
1/2 cup buffalo hot sauce (vinegar-based, non-alcoholic)
3 cups cooked jasmine or brown rice
1/2 cup plain Greek yogurt
1 tsp dried dill
1 tsp dried parsley
1/2 tsp garlic powder (for dressing)
1/4 tsp onion powder
Salt and black pepper to taste
Optional toppings: chopped celery, shredded carrots, sliced green onions
Instructions
In a small bowl, whisk together Greek yogurt, dried dill, dried parsley, garlic powder, onion powder, and a pinch of salt to make the ranch dressing; set aside.
Season the chicken pieces with garlic powder, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through.
Pour the buffalo sauce over the chicken, stirring to coat evenly, and let it simmer for 1-2 minutes.
Divide the cooked rice into bowls.
Top each bowl with the buffalo chicken.
Add desired fresh vegetables and drizzle generously with the homemade ranch dressing before serving.
Notes
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days. The ranch dressing can be stored for up to 5 days. For a meal-prep friendly option, portion into containers for a quick grab-and-go lunch.