Buffalo Chicken Veggie Bowls (Print Version)

Spicy buffalo chicken paired with fresh vegetables and rice or quinoa for a hearty, flavorful bowl.

# Components:

→ Buffalo Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1 teaspoon smoked paprika (optional)
06 - Salt and freshly ground black pepper, to taste
07 - 1/2 cup Buffalo sauce (Halal-certified or homemade)
08 - 2 tablespoons unsalted butter (optional, for added creaminess)

→ Bowl Base

09 - 2 cups cooked brown rice, white rice, or quinoa
10 - 1 cup corn kernels (frozen or fresh)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup shredded lettuce or mixed greens
13 - 1 avocado, sliced
14 - 1/4 cup sliced red onions (optional)
15 - 1 tablespoon fresh cilantro, chopped (optional)

→ Optional Toppings

16 - 1/4 cup crumbled feta cheese (optional)
17 - 1/4 cup ranch or blue cheese dressing (optional, Halal-certified if needed)
18 - Extra Buffalo sauce, for drizzling
19 - Freshly squeezed lime juice

# Method:

01 - Pat the chicken breasts dry and rub both sides with olive oil, garlic powder, onion powder, smoked paprika if using, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add a small amount of olive oil. Place the chicken breasts in the skillet and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and set aside to rest for several minutes.
03 - In the same skillet over low heat, melt the butter if using. Pour in the Buffalo sauce and stir to blend. Slice the rested chicken into strips or bite-size pieces, return to the skillet, and toss in the sauce mixture until thoroughly coated.
04 - If not already prepared, cook the rice or quinoa according to package instructions. Set aside for assembly.
05 - Slice the avocado, halve the cherry tomatoes, chop the cilantro, and slice the red onion if using.
06 - Arrange a layer of rice or quinoa in each serving bowl. Add shredded lettuce or greens. Top with corn, cherry tomatoes, avocado slices, and red onions if desired. Place the sauced Buffalo chicken over the vegetables and grains. Drizzle additional Buffalo sauce from the skillet for extra intensity.
07 - Garnish with crumbled feta, ranch or blue cheese dressing, a squeeze of lime juice, and chopped cilantro if desired.

# Expert Advice:

01 -
  • Uses everyday ingredients you probably already have in your pantry
  • Ready in about forty minutes start to finish
  • Easy to personalize with endless toppings or grain swaps
  • Perfect for meal prep as the flavors hold up beautifully for leftovers
02 -
  • Packed with lean protein and fresh vegetables for a balanced meal
  • Completely gluten-free if you use a safe buffalo sauce
  • Great meal prep option and tastes fantastic the next day
03 -
  • Do not rush searing the chicken letting it brown deeply brings unbeatable flavor to the bowl
  • Always slice the avocado just before serving so it stays bright and creamy
  • Taste your buffalo sauce before adding to adjust heat to your liking with a splash of honey or lemon juice if needed

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