Buffalo Chicken Bowl
A spicy, customizable one-bowl meal with tender buffalo chicken, rice, and zesty toppings. Combines crispy heat, creamy avocado, and crunch for a modern comfort food classic.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
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
Salt and pepper to taste
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
Chopped fresh cilantro (optional)
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper
Heat oil in a skillet over medium heat; cook chicken 3-4 minutes per side until browned
Transfer to a baking dish, pour buffalo sauce over chicken; bake 12-15 minutes
Shred cooked chicken with two forks
Assemble bowls: layer rice, corn, black beans, shredded chicken, and cheese
Top with avocado, green onions, ranch dressing, and optional cilantro
Notes
Use halal-certified buffalo sauce if concerned about alcohol content
Leftovers refrigerate separately for up to 4 days
Adjust spice level by diluting buffalo sauce with water or using milder variants
Find it online: https://cookingwithramsay.com/buffalo-chicken-bowl/