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    Home » Recipes » Mains

    Buffalo Chicken Rice Bowl

    Sep 2, 2022 · Leave a Comment

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    These buffalo chicken rice bowls are a quick, wholesome weeknight meal loaded with vegetables and tons of flavor. This recipe is dairy-free, gluten-free, and can easily be made vegan.

    I've admittedly been skeptical of buffalo sauce, never understanding all the hype. Then I made these buffalo chicken bowls and whipped up a really simple homemade dairy-free buffalo sauce, and you could say I have a new obsession.

    I've even caught myself saying multiple times, "Why did no one tell me how good this is?". Ha.

    If you're looking for a way to zhuzh up some chicken, this is it. Pour the sauce on, chuck it in a bowl with rice, add some crunchy vegetables, and drizzle on a little dairy-free ranch. It's so easy to make, filling, and it's a meal you'll want to repeat.

    Key Ingredients

    • Chicken breast - you can also use chicken thighs, but for this recipe, I used boneless and skinless chicken breast.
    • Cooked rice - this adds a little more bulk to the bowl and gives a nice contrast in texture.
    • Crunchy, refreshing vegetables - chopped romaine and sliced celery.
    • Cherry tomatoes - gives the bowl a nice pop of color.
    • Homemade buffalo sauce - dairy-free free butter (or use regular unsalted), cayenne pepper-based hot sauce, and Worcestershire sauce.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make this buffalo chicken rice bowl using what you already have? Here are some ideas…

    • In a hurry? - use store-bought rotisserie chicken instead of cooking it yourself and buffalo sauce. Primal Kitchen's Buffalo Sauce is a great dairy-free option. They also make a dairy-free ranch.
    • No romaine? - use any other leafy greens you'd like such as kale, spinach, or a mix.
    • No celery? - choose another crunchy vegetable such as cucumber, jicama, bell pepper, or radish.
    • No cherry tomatoes? - swap for another variety, another veg, or omit.
    • Make it vegan - use jackfruit, chickpeas, or tofu instead.

    Equipment

    For this recipe, you’ll need a chef knife and cutting board for the vegetables. If cooking the chicken yourself, you'll need a large skillet (plus a lid) and liquid measuring cups.

    More Recipe Bowls:

    • Salmon Rice Bowl
    • Burger Bowls With Fancy Sauce
    • Dragon Bowls

    Buffalo Chicken Rice Bowl

    These buffalo chicken rice bowls are a quick, wholesome weeknight meal loaded with vegetables and tons of flavor. This recipe is dairy-free, gluten-free, and can easily be made vegan.
    5 from 4 votes
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 22 minutes
    Servings: 4
    Author: Lindsey Jenkins

    Ingredients

    Buffalo Chicken

    • 1 - 1.25 pounds chicken breast
    • kosher salt and pepper
    • 2 tablespoons olive oil
    • ½ cup chicken or vegetable broth or water

    Dairy-Free Buffalo Sauce

    • ½ cup dairy-free butter, melted
    • 6 tablespoons cayenne pepper-based hot sauce
    • 2 teaspoons Worcestershire sauce

    Rice Bowls

    • 2 cups cooked rice
    • 6 cups romaine or other leafy greens, chopped
    • 3-4 stalks celery, sliced
    • 1 cup cherry tomatoes, halved
    • dairy-free ranch

    Instructions

    • Generously season both sides of the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, and cook for 5 minutes on one side.
    • Flip the chicken over, add your liquid of choice and cover with a lid. Let it cook for another 7-8 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit on a meat thermometer.
    • Add the cooked chicken breasts to the bowl of a stand mixer with the paddle attachment, and turn on medium speed until the chicken is fully shredded. Alternatively, you can do this with a handheld mixer or in a bowl with two forks.
    • Pour the buffalo sauce into the bowl of shredded chicken and toss well to coat. (You may not need all of it.)
    • Divide the rice, lettuce, celery, cherry tomatoes, and buffalo chicken between 4 bowls and drizzle with dairy-free ranch.

    Notes

    SUBSTITUTIONS:
    In a hurry? - use store-bought rotisserie chicken instead of cooking it yourself and buffalo sauce. Primal Kitchen's Buffalo Sauce is a great dairy-free option. They also make a dairy-free ranch.
    No romaine? - use any other leafy greens you'd like such as kale, spinach, or a mix.
    No celery? - choose another crunchy vegetable such as cucumber, jicama, bell pepper, or radish.
    No cherry tomatoes? - swap for another variety, another veg, or omit.
    Make it vegan - use jackfruit, chickpeas, or tofu instead.

    More Mains

    • 10-Minute Pizza Wrap
    • Coconut Chickpea Curry
    • Butternut Squash Pizza With Caramelized Onions
    • Frozen Vegetable Stir Fry

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    Hi, I'm Lindsey. A Nourishing Plate is where I share adaptable dairy-free recipes with a focus on whole-food, seasonal ingredients. Learn how to use recipes as a starting point depending on what's in season, in your pantry, or to fit your dietary needs.

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