Description
This Buffalo Chicken Rice Bowl combines tender chicken in zesty buffalo sauce with fluffy rice and vibrant vegetables for a quick, satisfying meal. Perfect for busy weeknights or gatherings, this dish is completely customizable to suit your taste.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cloves fresh garlic, minced
- 1 cup jasmine or basmati rice
- ½ cup buffalo sauce (your favorite brand)
- 1 cup bell peppers, chopped
- ¼ cup green onions, chopped
- ½ cup sour cream (for topping)
Instructions
- Dice the chicken into bite-sized pieces. Rinse the rice until water runs clear and cook according to package instructions.
- In a pot, boil water and add rinsed rice; cover and simmer for about 15-20 minutes until tender.
- Heat olive oil in a skillet over medium-high heat. Sauté chicken and garlic until cooked through (6-8 minutes).
- Pour buffalo sauce over the chicken, stirring well to coat, and let it simmer on low for a couple of minutes.
- Fluff the cooked rice and divide it among bowls. Top with buffalo chicken mixture, bell peppers, and green onions.
- Add a dollop of sour cream on top and drizzle with extra buffalo sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 2g
- Sodium: 1070mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg