Easy Buffalo Chicken Rice Bowls with Ranch
These healthy Buffalo Chicken Rice Bowls offer a vibrant, modern take on classic buffalo wings, transformed into a satisfying, nutrient-dense meal. Tender, pan-seared chicken is coated in a zesty, vinegar-based buffalo sauce and served over a fluffy bed of steamed rice. Complemented by crisp romaine, cucumbers, and cherry tomatoes, the dish is finished with a protein-packed homemade Greek yogurt ranch dressing, balancing bold heat with cooling, herbaceous flavors.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American Fusion
- Diet: High Protein
Ingredients
1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp extra virgin olive oil, divided
1 tsp garlic powder
1 tsp paprika
0.5 tsp kosher salt
0.5 cup buffalo hot sauce (vinegar-based, no alcohol)
2 cups cooked jasmine or brown rice
2 cups chopped romaine lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.5 cup plain Greek yogurt
1 tsp dried dill
1 tsp dried parsley
0.5 tsp onion powder
1 tbsp lemon juice
Instructions
In a bowl, toss chicken pieces with 1 tablespoon olive oil, garlic powder, paprika, and salt.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add chicken to the skillet and cook until golden brown and cooked through, about 6-8 minutes.
Pour the buffalo sauce over the chicken, toss to coat, and simmer for 2 minutes to let the flavors meld.
In a small bowl, whisk together Greek yogurt, dried dill, dried parsley, onion powder, and lemon juice to make the ranch.
Assemble bowls by layering cooked rice, chopped romaine, cucumber, and cherry tomatoes.
Top with the saucy buffalo chicken and drizzle generously with the homemade Greek yogurt ranch.
Notes
Store the chicken and rice in airtight containers in the refrigerator for up to 3 days. Keep the fresh vegetables separate to maintain crunch. Use cauliflower rice for a lower-carb version.