Introduction

Buffalo Chicken Rice Bowls are a delicious and easy way to enjoy the bold flavors of spicy buffalo chicken balanced with fresh veggies and creamy ranch dressing. Perfect for a weeknight dinner, these bowls combine tender shredded chicken with crisp vegetables over a bed of rice.

A white shallow bowl contains a colorful layered dish with several distinct parts. On one side, there is a bright orange layer that looks like mashed sweet potatoes topped with small pieces of nuts. Next to it is a section of chopped fresh cucumbers, light green and crunchy-looking. Following that is a vibrant red layer of sauce or paste, possibly beetroot or tomato-based. Then there is a helping of small white cubes, likely cheese, and some chopped red onions on top. A thick drizzle of white sauce covers the dish, and a woman's hand is holding a fork dipping into the layers. The bowl sits on a white marbled surface, and a glass with a red drink is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts
½ cup hot sauce (I like Frank’s Red Hot)
¼ cup melted ghee (or butter)
1 tsp paprika
1 tsp garlic powder
½ tsp salt
1 cup plain non-fat Greek yogurt (sub mayo for dairy free)
⅓ cup unsweetened almond milk
1 tbsp fresh chopped dill
1 tsp dried chives
1 tsp garlic powder
1 tsp dried parsley
½ tsp onion powder
2 tsp lemon juice
½ tsp salt (+ more to taste)
1 cup brown or white rice (uncooked)
1 cup diced cucumber
1 cup matchstick carrots
½ cup diced red onion
½ cup blue cheese crumbles (optional)
¼ cup chopped green onions

Instructions

Step 1: Prepare the buffalo chicken. For slow cooker: Place chicken breasts in the slow cooker, pour hot sauce, melted ghee, paprika, garlic powder, and salt over the top. Toss to coat. Cook on low for 6-7 hours or on high for 2-3 hours until tender. Shred the chicken and keep warm.
Step 2: For Instant Pot: Add chicken breasts to the Instant Pot, pour hot sauce, melted ghee, paprika, garlic powder, and salt over. Toss to coat evenly and make sure there is liquid at the bottom to prevent burning. Cook on Manual High Pressure for 13 minutes, then quick release. Shred chicken, toss with sauce, and keep warm.
Step 3: Cook rice according to package instructions.
Step 4: Make ranch dressing by whisking together Greek yogurt, almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt. Refrigerate until ready to serve.
Step 5: Assemble the bowls: start with a base of cooked rice, top with shredded buffalo chicken, diced cucumber, matchstick carrots, diced red onion, and blue cheese crumbles if using. Drizzle with ranch dressing and sprinkle chopped green onions on top. Serve immediately.

Tips & Variations

Use mayo instead of Greek yogurt in the ranch dressing for a dairy-free option.
Adjust hot sauce quantity to control the spice level to your liking.
Blue cheese crumbles add a classic flavor contrast but can be omitted if preferred.
Both slow cooker and Instant Pot methods work well, so choose based on your time.

Storage

Store leftover buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before serving. Keep rice and vegetables separate until ready to assemble bowls to maintain freshness.

How to Serve

A close-up of a white bowl filled with multiple colorful layers of food arranged neatly. Starting from the left, there are orange roasted sweet potato cubes with a slightly crispy texture, topped with white yogurt sauce drizzled over them. Next to it is a pile of finely chopped green cucumber pieces with a fresh and crunchy look. Below the cucumber are small red cherry tomatoes, halved and juicy. Above the tomatoes is a small mound of finely diced purple onions. A woman's hand holds a white spoon resting on the edge of the bowl. The bowl sits on a white marbled surface, and in the background, there's a glass with red sauce. The image has bright natural light showing all the fresh ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken and toss it with the buffalo sauce mixture, then warm gently before assembling the bowls.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to check your hot sauce and any pre-made ingredients for hidden gluten.