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Buffalo Chicken Bowls (Easy, Flavor-Packed & Meal-Prep Friendly)

Spicy buffalo-sauced chicken served over rice or quinoa with fresh, cooling toppings – perfect for quick dinners and meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5-2 lbs boneless skinless chicken breasts or thighs
  • 0.75 cup buffalo wing sauce divided
  • 2 tbsp unsalted butter melted, optional
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
Base
  • 2 cups cooked rice or quinoa
Toppings
  • 1 cup shredded carrots
  • 2-3 celery stalks sliced
  • 1 cup cherry tomatoes halved
  • 1 avocado
  • 0.5 cup crumbled blue cheese
  • 0.5 cup Greek yogurt or ranch

Equipment

  • Baking sheet
  • Large mixing bowl
  • Saucepan or rice cooker
  • Two forks for shredding

Method
 

  1. Season and bake chicken at 400°F for 20-25 minutes until 165°F internal temperature.
  2. Shred or dice cooked chicken.
  3. Toss chicken with buffalo sauce (and butter if using).
  4. Prepare your chosen base (rice, quinoa, or cauliflower rice).
  5. Assemble bowls: base, buffalo chicken, then pile on fresh toppings.
  6. Finish with yogurt/ranch and extra sauce. Serve immediately.

Notes

Adjust buffalo sauce amount for desired heat level. Store components separately for best meal-prep results. Use rotisserie chicken to save time.