Buffalo Chicken Rice Bowls
by Amanda Keefer
If you love buffalo chicken, you’ll love these rice bowls! This recipe is perfect for meal prep too. We make shredded chicken in the slow cooker at the start of the week (here’s our shredded chicken how-to) along with a batch of rice. Everything else for these bowls come together easily for a quick dinner or lunch. Just reheat the rice and chicken and assemble!
Nutrition Tip: Even kids who don’t like whole broccoli may like this crunchy slaw. Broccoli’s got vitamin C and even a little bit of protein and calcium, plus it contains cancer-fighting compounds.
Commonly Asked Questions About Our Buffalo Chicken Rice Bowls
What type of rice is used in Buffalo Chicken Rice Bowls?
Our recipe uses steamed brown rice.
How long does it take to make Buffalo Chicken Rice Bowls?
The total time to make this dish is 15 minutes.
What vegetables are included in these Buffalo Chicken Rice Bowls?
Our recipe includes broccoli florets and chopped pineapple.
How many servings does this Buffalo Chicken Rice Bowls recipe make?
Our recipe makes 4 servings.
How many calories are in a serving of Buffalo Chicken Rice Bowls?
One serving contains 330 calories.
Buffalo Chicken Rice Bowls
Ingredients
- 12 ounces cooked shredded chicken breast
- 1/4 cup buffalo sauce (or less, to taste)
- 2 cups cooked jasmine rice
- 1 12 oz. bag broccoli slaw
- 1 cup halved cherry tomatoes
- 1 avocado diced
- 2 green onions sliced
- 4 tablespoons ranch dressing
Instructions
- Toss chicken with buffalo sauce.
- Assemble bowls with rice, chicken, broccoli slaw, tomatoes and avocado. Drizzle with dressing and sprinkle green onions on top.
