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Easy Weeknight Buffalo Chicken Bowls with Homemade Ranch

A vibrant buffalo chicken bowl featuring shredded chicken coated in orange sauce, drizzled with ranch, served over rice with shredded carrots, celery, and tomatoes.
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Make these satisfying Buffalo Chicken Bowls for a quick, high-protein dinner. Tender chicken in spicy buffalo sauce sits over rice with fresh vegetables and a creamy homemade ranch dressing. These bowls are great for busy weeknights and perfect for healthy meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup buffalo wing sauce (use your favorite brand)
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups cooked white or brown rice (or cauliflower rice for low carb)
  • 1 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded carrots
  • 1/2 cup celery, diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • For Homemade Ranch Dressing: 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste

Instructions

  1. Prepare the Homemade Ranch Dressing: In a small bowl, whisk together the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, salt, and pepper until smooth. Cover and refrigerate while you prepare the chicken.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Cook until the chicken is browned and cooked through, about 6 to 8 minutes.
  3. Make the Buffalo Sauce: While the chicken cooks, combine the melted butter and buffalo wing sauce in a separate small bowl.
  4. Toss the Chicken: Reduce the heat to low. Pour the buffalo sauce mixture over the cooked chicken in the skillet. Stir until all the chicken is evenly coated. Cook for 1 minute more to let the sauce thicken slightly.
  5. Assemble the Bowls: Divide the cooked rice (or cauliflower rice) among four serving bowls.
  6. Layer the Toppings: Top the rice evenly with the sauced buffalo chicken. Arrange the shredded lettuce, cherry tomatoes, shredded carrots, and diced celery around the chicken.
  7. Finish the Meal: Drizzle a generous amount of the homemade ranch dressing over the bowls. Sprinkle with shredded cheese, if using. Serve immediately for dinner or cool completely before sealing for meal prep lunches.

Notes

  • For easy meal prep, store the chicken, rice, and vegetable toppings in separate containers. Keep the ranch dressing separate and add it just before eating to maintain the best texture.
  • If you prefer a less spicy bowl, reduce the amount of buffalo sauce or add a teaspoon of honey to the sauce mixture for balance.
  • To make this a low-carb chicken bowl, substitute cauliflower rice for the grain base.

Nutrition

Find it online: https://carlacooking.com/easy-buffalo-chicken-bowl-recipe/