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Buffalo Chicken Bowl

A delicious and satisfying meal combining tender, shredded chicken with bold buffalo sauce over brown rice, topped with fresh ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowl
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Base Ingredients
  • 2 cups cooked brown rice
  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup buffalo sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup ranch dressing (optional)
  • 2 green onions, sliced for garnish

Equipment

  • oven
  • baking sheet
  • mixing bowl

Method
 

  1. Preheat your oven to 400°F. Mix olive oil, garlic powder, onion powder, salt, and black pepper in a bowl. Coat chicken breasts with the mixture and place on a lined baking sheet.
  2. Bake the chicken for 20-25 minutes until it reaches an internal temperature of 165°F. Let it rest for 5 minutes, then shred into bite-sized pieces.
  3. Divide cooked brown rice among four bowls. Top each bowl with shredded buffalo chicken.
  4. Add halved cherry tomatoes, shredded lettuce, and sprinkle shredded cheddar cheese on top. Drizzle with ranch dressing if desired and garnish with sliced green onions.