Buffalo Chicken Bowl
These Buffalo Chicken Bowls are spicy, tangy, and topped with homemade ranch for the perfect balance. Great for easy dinners or meal prep!
Servings: 4
Calories: 425kcal
Equipment
- Skillet
- Mixing bowls
- Cutting board + knife
- Whisk
- Airtight containers (for storage)
Ingredients
For the Chicken:
- 1 lb chicken fillet
- ½ cup hot sauce Frank’s Red Hot or similar
- 1 tablespoon olive oil
For the Ranch Dressing:
- 1 cup sour cream
- 1 tablespoon fresh chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- Salt & pepper to taste
For the Bowls:
- 3 cups cooked white rice
- 1 cup diced celery
- 1 red onion diced
- Fresh dill garnish
Instructions
- Cook rice if needed (1½ cups uncooked makes ~3 cups cooked).
- In a bowl, mix sour cream, dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Chill.
- Heat oil in skillet, sear chicken 5–6 minutes per side until golden and cooked through.
- Add hot sauce, turning to coat chicken evenly.
- Divide rice into bowls. Top with chicken, celery, onion.
- Drizzle ranch over top and garnish with dill.
Notes
- Rest chicken a few minutes before slicing to keep juices inside.
- Double hot sauce if you like it extra fiery.
- Swap sour cream with Greek yogurt for a lighter, protein-boosted ranch.
- For meal prep, pack bowls in containers and keep dressing on the side.
Nutrition
Calories: 425kcal | Carbohydrates: 41g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 921mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 1mg
