Buffalo Chicken Rice Bowls
Bold, saucy Buffalo Chicken Rice Bowls with crisp edges layered over rice and fresh vegetables for a dinner that feels exciting yet effortless.
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Servings: 6
Calories: 560kcal
Cost: $18
Equipment
- 1 Large non-stick skillet Provides even heat and prevents sticking while crisping the chicken
- 1 Medium mixing bowl Used for combining starch and seasonings for the chicken coating
- 1 Large mixing bowl Allows room to whisk and toss the buffalo sauce with cooked chicken
- 1 Whisk Helps fully blend the sauce ingredients into a smooth mixture
- 1 set Measuring cups Ensures accurate measurement of liquids and starches
- 1 set Measuring spoons Used for precise seasoning measurements
- 6 Airtight containers Optional for meal prep and storing components separately
Ingredients
- ⅓ cup tapioca starch used to create a crisp coating
- 1 ¼ teaspoons garlic powder for savory depth
- ⅓ teaspoon chili powder adds gentle warmth
- ⅓ teaspoon ground cumin earthy balance
- ¾ teaspoon smoked paprika for subtle smokiness
- ¾ teaspoon fine sea salt enhances overall flavor
- ¾ teaspoon black pepper freshly ground preferred
- 3 large boneless skinless chicken breasts cubed (bite-sized pieces for even cooking)
- 3 Tablespoons avocado oil high-heat cooking oil
- ⅓ cup hot sauce buffalo-style preferred
- ⅓ cup honey balances heat with sweetness
- 1 ½ Tablespoons fresh lime juice brightens the sauce
- 1 Tablespoon minced garlic adds sharp savory notes
- ¾ teaspoon chili powder reinforces heat
- ¾ teaspoon onion powder rounds out flavor
- ¾ teaspoon salt seasons the sauce
- ¾ teaspoon black pepper adds mild bite
- 3 cups cooked jasmine rice warm and fluffy base
- 3–4 cups chopped celery adds crunch and freshness
- 3–4 cups sliced carrots sweet and crisp texture
- 1 large avocado sliced optional creamy topping
- 2 green onion stalks chopped fresh garnish
- Ranch dressing or crumbled blue cheese optional finishing element
Instructions
- Combine the tapioca starch with garlic powder, chili powder, cumin, smoked paprika, salt, and pepper in a medium bowl until evenly blended.
- Add the cubed chicken to the bowl and toss thoroughly so every piece is evenly covered in the seasoned starch mixture.
- Heat the avocado oil in a large non-stick skillet over medium-high heat, then carefully add the chicken in a single layer.
- Allow the chicken to cook undisturbed for 5–8 minutes until a golden crust forms, then flip and cook another 5–8 minutes until fully cooked, gently breaking apart pieces if needed.
- While the chicken cooks, whisk together the hot sauce, honey, lime juice, garlic, chili powder, onion powder, salt, and pepper in a large bowl, reserving about ⅓ cup of the sauce separately.
- Transfer the cooked chicken to a paper towel-lined plate and let excess oil drain briefly.
- Add the chicken to the large bowl of sauce and toss until each piece is well coated and glossy.
- Divide the rice, vegetables, and buffalo chicken evenly among bowls, garnish with green onions, and drizzle with reserved sauce and optional dressing.
Notes
A weeknight-friendly bowl that balances heat, crunch, and comfort in every bite, perfect for busy evenings when you still want something satisfying.
Nutrition
Serving: 420g | Calories: 560kcal | Carbohydrates: 64g | Protein: 36g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 1280mg | Potassium: 1200mg | Fiber: 7g | Sugar: 23g | Vitamin A: 11000IU | Vitamin C: 28mg | Calcium: 85mg | Iron: 2.2mg