Buffalo Chicken Rice Bowl
These 15-minute Buffalo Chicken Rice Bowls combine spicy buffalo chicken with fluffy rice and veggies for an easy weeknight dinner or quick lunch. Perfect for busy schedules and can even be made for meal prep. This high protein meal is made with simple ingredients and is naturally gluten free and dairy free.
Servings 4
Calories 401kcal
Ingredients
- 1 cup jasmine rice
- 1.25 cup water
- 3 medium carrots
- 3 medium celery stalks
- 1.5 pounds boneless, skinless chicken
Buffalo Sauce
- 1/2 cup hot sauce
- 1 tbsp avocado oil
- 1 tbsp dried chives
- 1 tsp dried parsley
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp dried dill
Instructions
- Make the rice: Rinse the rice until the water runs clear. Add the rinsed rice to the instant pot with 1.25 cups of water and cook on high pressure for 3 minutes. After the pressure cooker is done cooking, let the pressure naturally release 5 minutes then manually release the pressure. See below for stove-top instructions.
- While the rice is cooking, preheat a large skillet over medium heat.
- Cut the chicken into bite size pieces 1-1.5 inch pieces. Add the chicken cubes to a bowl.
- Combine the hot sauce, avocado oil and spices in a bowl. Pour the buffalo sauce over the chicken cubes and stir well.
- Add the buffalo chicken mixture to a preheated skillet and be sure to spread into a single layer. Cook for 5 minutes before moving the chicken around in the skillet. After 5 minutes, stir the chicken and cook 4-5 more minutes, stirring occasionally.
- While the chicken is cooking, chop the celery and carrots.
- Once the chicken and rice is done cooking, assemble the buffalo chicken rice bowls by adding the rice, buffalo chicken and veggies to a bowl.
Notes
Top tips
- For even cooking, cut chicken into equal-sized pieces
- Want it saucier? Double the buffalo sauce
- Time-saver: Use chicken tenders for minimal prep
- Cook rice in broth for extra flavor
- For meal prep: Store carrots and celery separately
- Remove chicken and reduce sauce if pan gets too watery
- Fridge (up to 4 days): Store chicken and rice together, keeping fresh veggies separate to maintain crunch.
- Freezer (up to 3 months). Only freeze the chicken and rice. Make your own freezer meal by using Soupercubes and layering the rice first, then chicken (no fresh veggies). Thaw overnight before reheating.
- Reheating Options: I recommend keeping the fresh veggies (carrots and celery) separate from the chicken and rice as they don’t reheat well.
- Stovetop (best method): Cook in a covered skillet over medium low heat 5-6 minutes, adding 1 tablespoon of water to the skillet to ensure the rice and chicken don’t dry out.
- Microwave: 1:30-2:30 minutes
Nutrition
Calories: 401kcal | Carbohydrates: 43g | Protein: 37g | Fat: 8g | Fiber: 3g | Sugar: 3g
