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    Home » Recipes » Mains

    Sep 2, 2022 · Modified: Sep 27, 2022 by Lindsey Jenkins · This post may contain affiliate links · Leave a Comment

    Buffalo Chicken Rice Bowl

    Jump to Recipe - Print Recipe

    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
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    Print Recipe Pin Recipe
    5 from 5 votes

    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.
    Prep Time20 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    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.

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    Hi, I'm Lindsey. A Nourishing Plate is where I create adaptable dairy free recipes using wholesome ingredients. My make-it-your-way approach will help you eliminate overwhelm, build kitchen confidence, and cook with more ease, no matter how you eat. Many recipes are also gluten free, with plenty of plant based options.

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