Ingredients
Chicken and Sauce
- 1 lb chicken breasts, boneless & skinless (thighs can also be used)
- 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 (e.g., Frank’s Red Hot)
Herby Ranch Dressing
- ½ cup sour cream (or plain Greek yogurt)
- 2 cloves garlic
- ¼ tsp apple cider vinegar
- 3-4 Tbsp fresh chives
- 1 Tbsp fresh cilantro
- ½ tsp onion powder
- ¼ tsp salt (or to taste)
Buffalo Chicken Bowl Components
- 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 Monterey Jack cheese, shredded (optional)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Cook the Rice: Begin by cooking the long grain rice according to package instructions, which typically takes about 20 minutes. While the rice cooks, proceed to prepare the other ingredients.
- Prepare the Vegetables: Gather and chop all vegetables—green onions, red onion, red bell pepper, banana peppers, and thinly slice the cucumber. Set aside for assembling the bowls later.
- Prepare the Chicken: Cut the boneless, skinless chicken breasts (or thighs) into bite-sized cubes for even and quick cooking. Season the chicken with salt, pepper, and dried basil.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces to the skillet and brown on all sides for about 12 minutes or until the chicken reaches an internal temperature of 165ºF, ensuring it is fully cooked.
- Make the Herby Ranch Dressing: While the chicken is cooking, combine the sour cream, garlic cloves, apple cider vinegar, fresh chives, fresh cilantro, onion powder, and salt in a small blender or food processor. Blend until smooth and set aside.
- Add Buffalo Sauce: Once the chicken is cooked through, reduce the heat to low. Add the buffalo sauce and unsalted butter to the skillet, stirring until the butter melts and the sauce is well combined and heated through.
- Assemble the Bowls: In each bowl, layer the cooked rice, then spoon the hot buffalo chicken on top. Add shredded Monterey Jack cheese if desired, then garnish with chopped green onions, red onion, red bell pepper, banana peppers, cucumber slices, chopped fresh cilantro, and a generous drizzle of the herby ranch dressing. Add any leftover buffalo sauce if desired.
- Serve and Enjoy: Serve the Buffalo Chicken Bowls immediately to enjoy the vibrant, saucy, and fresh flavors.
Notes
- You can substitute chicken thighs for breasts if you prefer a juicier option.
- Use Greek yogurt instead of sour cream for a lighter herby ranch.
- Add more or less buffalo sauce depending on your spice preference.
- If you want to prep ahead, chop the vegetables and make the ranch dressing in advance for quicker assembly.
- For a gluten-free meal, ensure the buffalo sauce you use is gluten-free.
- Monterey Jack cheese is optional and can be omitted for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
