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Buffalo Chicken Bowls

A complete dinner bowl with spicy buffalo chicken, fluffy rice, crisp veggies, and homemade ranch dressing, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 624
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken fillets
  • 0.5 cup hot sauce such as Frank's Red Hot
  • 1 tbsp olive oil
  • 1 cup sour cream for ranch dressing
  • 1 tbsp fresh dill chopped, for ranch dressing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • 3 cup white rice cooked
  • 1 cup celery diced
  • 1 red onion diced
  • fresh dill for garnish

Equipment

  • large skillet
  • small mixing bowl
  • Saucepan for rice

Method
 

  1. 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.
  2. 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.
  3. Heat olive oil in a large skillet over medium heat, add the chicken fillets, and cook for about 5 to 6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F.
  4. Add the hot sauce and toss until evenly coated. Add more or less sauce depending on your heat preference.
  5. Divide the rice evenly into serving bowls. Top each bowl with buffalo chicken, diced celery, and red onion.
  6. Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
  7. Serve and enjoy.

Notes

Store leftovers in the refrigerator for up to 4 days, keeping the ranch dressing separate for best texture. Rotisserie chicken can be substituted for a faster version. Brown rice, cauliflower rice, or quinoa can replace white rice.