Buffalo Chicken Bowls
A quick and tasty meal featuring bold flavors from buffalo chicken, healthy brown rice, beans, and fresh veggies.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Ensure fully cooked through.
- 1/2 cup hot buffalo sauce Adjust based on heat preference.
- 2 tablespoons olive oil Used for seasoning.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Bowls
- 2 cups cooked brown rice Can substitute with quinoa.
- 1 cup corn kernels Fresh or canned.
- 1 cup black beans Rinsed and drained.
- 1 cup cherry tomatoes Halved.
- 1/2 cup diced red onion
- 1 piece avocado Sliced.
- 1/4 cup crumbled blue cheese
- 1/4 cup ranch dressing For drizzling.
- Fresh cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the seasoning mixture all over the chicken breasts.
Cooking
- Place the chicken in a baking dish and bake in the preheated oven for 20-25 minutes, or until fully cooked through.
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before slicing it into thin strips.
Assembly
- In a large bowl, combine the cooked brown rice, corn, black beans, cherry tomatoes, and red onion.
- Divide the rice mixture into serving bowls.
- Top each bowl with sliced chicken, avocado, blue cheese, and a drizzle of buffalo sauce.
- Finish with a drizzle of ranch dressing and a sprinkle of fresh cilantro.
Serving
- Serve immediately and enjoy your Buffalo Chicken Bowls!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave. Customize with toppings or swap ingredients based on preference.