Buffalo Chicken Rice Bowl (Healthy)
This healthy buffalo chicken rice bowl is full of protein and flavor. It makes an easy lunch or dinner and the leftovers reheat well too!
Rice bowls are one of my favorites (besides my daily salad) to make.
You can customize them in so many ways, so they are never boring. Plus, how can it be boring when you get that zingy flavor from the buffalo sauce?!
These bowls are also naturally gluten free, but just to be on the safe side, check your ingredient labels!
See the variation section for a dairy free and vegan friendly version.
More Buffalo Favorites:
- Buffalo Chickpea Wrap
- Dairy Free Buffalo Chicken Dip
- Healthy Buffalo Chicken Pasta Bake
- Buffalo Chicken & Cauliflower Rice Casserole
- Healthy Cottage Cheese Buffalo Chicken Dip
Ingredients Needed:
- boneless skinless chicken breasts
- Avocado
- cherry tomatoes
- bell pepper – any variety will taste good.
- sweet yellow onion
- extra virgin olive oil
- Paprika, cumin, and a pinch of salt
- Buffalo sauce
- cooked rice – you can cook the rice while you are making the chicken or use leftover rice if you have it. You can also sub cauliflower rice for white rice.
- crumbled blue cheese – This cheese pairs well with chicken and buffalo sauce, but you can also use your favorite such as cottage cheese (like in my cottage cheese buffalo chicken dip) or goat cheese.
How to Make Buffalo Chicken Rice Bowls
Dice the chicken and veggies.
Add the olive oil to a pot and heat over medium-low heat.
Cook the peppers and onions for about 5 minutes or until they soften.
Stir in the seasonings and continue cooking for another 3-4 minutes.
While the vegetables cook, spray a large pan with cooking oil and add the chicken.
Cook over high heat.
Flip the diced chicken after about 5 minutes.
Cook until it’s no longer pink in the mild.
Remove the chicken from the pan.
Toss the cooked chicken in the buffalo sauce in a medium bowl and set aside.
Add ¾ cup of rice to each bowl.
Divide the chicken and veggies evenly into each.
Top with cheese and serve. If desired, garnish with green onions.
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for a few minutes until it’s warmed through.
Variations and Substitutions
Rice – can be swapped for cauliflower rice (low carb), brown rice, or quinoa.
Veggies – black beans and corn would also be delicious in this chicken bowl.
Chicken – To make things easier you can use pre-cooked chicken or rotisserie chicken.
Less heat – mix a little heavy cream, Greek yogurt, whipped cottage cheese, or ranch dressing to lessen the spice of the buffalo sauce.
More Protein – Double the chicken or use a dollop of two of Greek yogurt for serving.
Shrimp can also be used in place of the chicken if desired.
Banza rice is a plant based rice that can add more protein as well.
Dairy Free – omit the cheese or use dairy free cheese!
Vegan friendly – use my buffalo tofu recipe in place of the chicken. Omit the cheese or use nutritional yeast in its place.
More Healthy Chicken Recipes:
- Crockpot BBQ Chicken Thighs
- Air Fryer Orange Chicken
- Paleo Chicken Casserole
- Instant Pot Chicken Tinga
- Asian Chicken Meatballs
- One Pot Chicken Parm Pasta
What is the difference between hot chicken and buffalo chicken?
Nashville hot chicken is fried spiced with cayenne pepper, and a hot sauce topped with pickles.
Buffalo chicken does not have to be fried and is coated in a wet sauce.
Is buffalo chicken good for you?
Yes! This buffalo chicken rice bowl is high in protein and when combined with healthy fats from avocado and fibrous veggies, it’s a very healthy meal!
Healthy Buffalo Chicken Rice Bowl
Ingredients
- 3 8 ounce boneless skinless chicken breasts diced into 1/2 inch cubes
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- 1 bell pepper thinly sliced
- 1/2 cup sweet yellow onion chopped
- 1 teaspoon extra virgin olive oil
- 1/2 tsp paprika
- 1/2 tsp cumin
- Pinch of salt
- 1/2 cup buffalo sauce
- 3 cups cooked rice
- 1/2 cup crumbled blue cheese or cheese of choice
Instructions
- Start by dicing your chicken and preparing your veggies.
- Heat oil in a medium pot over medium-low heat. Add chopped onion and sliced peppers and cook for ~5 minutes.
- Add paprika, cumin and salt; stir to combine and heat through. About 3 to 4 minutes.
- While your veggies cook, heat a large skillet over high heat. Spray with cooking oil and add the chicken.
- Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
- Set aside in a medium bowl and toss with hot sauce.
To serve
- Pour 3/4 cup rice in each bowl and divide the chicken over the bowls.
- Divide veggie toppings among the 4 bowls.
- Top with cheese and serve immediately!
Notes
Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.
