Buffalo Chicken Bowl
This Buffalo Chicken Bowl is made with tender buffalo chicken served over fluffy rice with crisp celery, red onion, and a creamy homemade ranch dressing. It's a hearty, satisfying 30-minute dinner that's perfect for busy weeknights, meal prep, or anytime you're craving a little spicy comfort food.
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Ingredients
- 1 lb chicken fillet
- ½ cup hot sauce such as Frank’s Red Hot
- 1 tbsp olive oil
For the Ranch Dressing
- 1 cup sour cream
- 1 tbsp fresh chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and pepper to taste
For the Bowls
- 3 cups white rice cooked
- 1 cup diced celery
- 1 red onion diced
- Fresh dill for garnish
Instructions
- If you don’t already have rice prepared, cook 1½ cups of uncooked white rice according to package instructions to yield about 3 cups. Set aside to keep warm.
- In a small mixing bowl, whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the chicken.
- Heat olive oil in a large skillet over medium heat, add the chicken fillets and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F.
- Add the hot sauce until evenly coated. You can add more or less sauce depending on your heat preference.
- Divide the rice evenly into serving bowls. Top each bowl with Buffalo chicken, diced celery, and red onion.
- Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
Servings: 4
Calories: 620kcal