BUFFALO CHICKEN RICE BOWL

This high-protein buffalo chicken rice bowl brings together the classic tang of buffalo sauce, tender bites of chicken, black beans, crunchy vegetables, and creamy avocado. Assemble this bowl with brown rice, cauliflower rice, or quinoa. This bowl is customizable and drizzled with a delicious buffalo ranch Greek yogurt sauce. These buffalo chicken rice bowls are perfect for meal prep, lunch, or dinner.

Why You Will Love This Buffalo Chicken Rice Bowl

• These buffalo chicken rice bowls are great for meal prep.
• This bowl is hearty and filling.
• They are easy to prepare and assemble.
• Store them in individual airtight containers so they are ready to go.
• These bowls are high in protein from the chicken.
• They make for an excellent lunch or dinner.
• It’s so easy to make with pre-cooked shredded chicken.
• The sauce has a delicious buffalo ranch flavor.

What Are Buffalo Chicken Rice Bowls?

These buffalo chicken rice bowls are filled with rice and topped with cooked chicken, black beans, carrots, celery, tomatoes, scallions, blue cheese, and avocado. Then, we made a buffalo ranch sauce to pour on top for the ultimate buffalo flavor. These bowls are delicious and easy to prepare.

Ingredients Needed For Buffalo Chicken Rice Bowls

• Rice: Use brown rice, cauliflower rice, or quinoa in this bowl. Cook it according to the package directions.
• Chicken: Use fully cooked chicken breast in this recipe or rotisserie chicken. We used some of our slow cooker shredded chicken.
• Black Beans: Rinse and drain the black beans.
• Carrots: Use shredded carrots in this bowl.
• Celery: Dice the celery.
• Tomatoes: Dice some tomatoes for this bowl.
• Cilantro: Finely chop the fresh cilantro.
• Scallions: Slice the scallions and use the green parts.
• Blue Cheese: Add crumbled blue cheese to this bowl for flavor.
• Avocado: Adds a creamy texture and delicious flavor to this bowl.
• Greek Yogurt: The base of the sauce is 0-fat Greek yogurt.
• Ranch Powder: Add the ranch powder to the sauce for flavor.
• Hot Sauce: We used Frank’s Red Hot sauce.

How To Make Buffalo Chicken Rice Bowls

Step 1: Cook the brown rice or cauliflower rice.

Step 2: Distribute the cooked rice, fully cooked shredded chicken breast, rinsed and drained black beans, shredded carrots, diced celery, and diced tomatoes among two bowls. After that, top each bowl with chopped cilantro, sliced scallions, blue cheese crumbles, and avocado.

Step 3: Thoroughly mix the 0-fat Greek yogurt, ranch powder, and Frank’s Red Hot sauce. Pour the sauce over the bowls when ready to serve. Then, mix and enjoy!

How To Meal Prep Buffalo Chicken Rice Bowls

This recipe makes two bowls. You can double this recipe to make more if needed. To meal prep them, evenly distribute the ingredients and assemble each bowl in a separate airtight container. Also, store the sauce in a smaller airtight container. Add the sauce and mix each bowl when you are ready to serve. Keep the bowls stored in the refrigerator and enjoy them within three days.

Expert Tips

• Use Pre-Cooked Chicken: To save time and make this recipe super easy, use pre-cooked chicken. We used our slow cooker shredded chicken. Rotisserie chicken or diced fully cooked chicken breasts will also work. Just ensure the chicken is fully cooked.
• Use Cooked Frozen Brown Rice: We used cooked frozen brown rice to keep things simple when making this bowl. Just microwave the cooked rice and assemble the bowls.
• Add The Sauce When Serving: To ensure these bowls stay fresh and don’t get soggy, add the sauce when ready to serve.

Storage Instructions

These buffalo chicken bowls will last about three days in the refrigerator. Assemble them in airtight containers and store them in the fridge until ready to enjoy. Also, store the sauce in a separate airtight container and pour it over top when ready to serve.

Variations and Substitutions

• Sauce: The base of the sauce is 0-fat Greek yogurt. If you prefer, you can add one to two tablespoons of mayonnaise or light mayonnaise to the sauce.
• Brown Rice Substitution: If you don’t want brown rice, substitute it for white rice, quinoa, or cauliflower rice for a low-carb option! Or, use a combination of brown rice and cauliflower rice.
• Add Greens: You can add greens to your bowl. Mix 1/2 cup of baby greens with your chosen rice base.
• Cheese Substitution: Replace the blue cheese crumbles with light shredded cheddar or feta cheese.
• Cilantro Substitution: If you don’t like the flavor of cilantro, omit it from this recipe and only use the sliced scallions.
• Hot Sauce: We used Frank’s Red Hot sauce, but any hot sauce will work.

Frequently Asked Questions

Is This Bowl Gluten-Free?

These buffalo chicken rice bowls are naturally gluten-free. Just ensure your ranch powder is gluten-free.

How Long Do Buffalo Chicken Rice Bowls Last?

These buffalo chicken rice bowls are great for meal prep and can be stored in the refrigerator for three days.

More Recipes To Try Next!

• Buffalo Chicken Salad
• Thai Chicken Bowl
• Buffalo Ranch Sauce
• Savory Cottage Cheese Burrito Bowl
• Slow Cooker Buffalo Chicken
• Buffalo Chicken Dip With Greek Yogurt
• Buffalo Cauliflower Salad
• Shrimp Sushi Bowl

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BUFFALO CHICKEN RICE BOWL

Prep: 10 minutes mins

Cook: 4 minutes mins

Total: 14 minutes mins

Servings: 2 servings

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This buffalo chicken rice bowl brings together the classic tang of buffalo sauce, tender bites of chicken, black beans, crunchy vegetables, and creamy avocado.

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Ingredients 

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For The Bowls

• ▢ 1 cup cooked brown rice, cauliflower rice, or quinoa
• ▢ 8 ounces fully cooked shredded chicken breast
• ▢ 1/3 cup black beans, rinsed and drained
• ▢ 1/3 cup shredded carrots
• ▢ 1/4 cup diced celery
• ▢ 1/4 cup diced tomatoes
• ▢ 1-2 teaspoons chopped cilantro
• ▢ 2-3 scallions, sliced, use the green parts only
• ▢ 1 tablespoon blue cheese crumbles or 2 tablespoons of light cheddar cheese
• ▢ 3 ounces avocado

For The Sauce

• ▢ 1/3 cup 0-fat Greek yogurt
• ▢ 2 teaspoons ranch powder
• ▢ 1 tablespoon Frank’s Red Hot sauce

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Instructions 

• Cook the brown rice or cauliflower rice according to the package directions.
• This recipe makes two bowls, so evenly distribute the ingredients. Distribute the cooked rice, fully cooked shredded chicken breast, rinsed and drained black beans, shredded carrots, diced celery, and diced tomatoes among the two bowls. Then, top each bowl with chopped cilantro, sliced scallions, blue cheese crumbles, and avocado.
• Thoroughly mix the 0-fat Greek yogurt, ranch powder, and Frank’s Red Hot sauce. Pour the sauce over the chicken rice bowls when ready to serve. Then, mix and enjoy!

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Notes

• To Store: These bowls will last about three days when stored in the refrigerator. Assemble them in airtight containers and store them in the refrigerator. Store the sauce in a separate container and pour it over the bowl when ready to serve.
• Rice: You can substitute the brown rice for white rice, quinoa, or cauliflower rice for a low-carb option! Or, use a combination of brown rice and cauliflower rice. Also, you can mix in 1/2 cup of baby greens.

 

WW Points: 3 points per serving if using cauliflower rice and blue cheese crumbles

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 283kcal, Carbohydrates: 12.7g, Protein: 43.4g, Fat: 5.1g, Saturated Fat: 1.4g, Cholesterol: 97mg, Sodium: 541mg, Fiber: 4.7g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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