Buffalo Chicken Bowl
A comforting bowl of tender chicken tossed in zesty buffalo sauce, served over a hearty mix of rice, beans, and fresh toppings for a satisfying meal.
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts
- 1 cup buffalo sauce store-bought or homemade
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
For serving
- 2 cups cooked rice white or brown
- 1 cup corn kernels fresh, canned, or frozen
- 1 cup black beans drained and rinsed
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- 1 avocado, sliced
- 1/4 cup ranch dressing or blue cheese dressing
- to taste fresh cilantro, chopped optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the chicken breasts into bite-sized pieces.
- In a mixing bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and pepper until well coated.
Cooking
- Spread the coated chicken evenly on a baking sheet lined with parchment paper.
- Bake the chicken for about 15-20 minutes, or until it’s no longer pink inside. Let it rest.
- While the chicken is baking, warm the buffalo sauce in a small saucepan over low heat.
- Toss the cooked chicken in the warmed buffalo sauce until fully coated.
Assembly
- Layer cooked rice in individual serving bowls.
- Top with buffalo chicken, corn, black beans, shredded cheddar cheese, and green onions.
- Add sliced avocado and drizzle with ranch or blue cheese dressing.
- Sprinkle fresh cilantro on top if desired.
Notes
This dish is perfect for meal prep or a quick dinner. Leftovers can be stored in the fridge for up to three days.