Buffalo Chicken Bowls
Buffalo Chicken Bowls are saucy, sassy with flavor and easy to make. The family will love this veggie loaded meal. Ready in 30 minutes.
Ingredients
- 1 lb chicken breasts, boneless & skinless (*see notes)
- ½ tsp garlic powder
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp olive oil
- 1 Tbsp unsalted butter
- ⅓ cup buffalo sauce (*see notes)
- ½ cup sour cream (*see notes)
- 2 cloves garlic
- ¼ tsp apple cider vinegar
- 3-4 Tbsp fresh chives
- 1 Tbsp fresh cilantro
- ½ tsp onion powder
- ¼ tsp salt (more to taste)
- ½ cup long grain rice, uncooked (*use more if needed)
- 4 Tbsp green onions, chopped
- ¼ cup red onion, chopped
- 1 small red bell pepper, chopped
- ¼ cup banana peppers, chopped
- ¼ cucumber, thinly sliced
- ⅓ cup montery jack, shredded (optional )
- fresh cilantro, chopped (for garnish, optional)
Directions
- 1
Start to cook the rice according to the package (this typically takes about 20 minutes). Gather and prep veggies, set aside. Prepare the chicken. Cut the boneless, skinless chicken breasts (or thighs, if using) into bite-sized cubed pieces for even and quick cooking.
- 2
Season the chicken (salt, pepper, dried basil). Oil a large skillet, on medium/high heat, add the chicken to the pan and brown it on all sides for about 12 minutes or until the chicken reaches 165º internally.
- 3
While the chicken is cooking, make the ranch dressing. Add all the ingredients into a small blender or food processor (apple cider, sour cream, seasonings, fresh chives, cilantro, water, garlic).
- 4
Once the chicken is cooked through, lower the heat to the lowest setting. Add the buffalo sauce and the butter, let the butter and sauce combine and come to heat.
- 5
Assemble the bowls! Add rice, top with saucy chicken, cheese, onion, chopped cilantro, green onions, cucumber, peppers and banana peppers and herby ranch. Add any leftover buffalo sauce and enjoy!