Buffalo Chicken Rice Bowl

Return to the Kitchen
by Return to the Kitchen
4 servings
45 min

Return to the Kitchen is a participant in the Amazon Affiliates Program. This post may contain affiliate links for which we may earn a profit if a purchase is made at no additional cost to you.


This easy Buffalo Chicken Rice Bowl is loaded with spicy buffalo chicken, roasted cauliflower, crunchy carrots and bell peppers, warm rice and topped with bleu cheese salad dressing. This recipe is perfect for an easy weeknight meal or to meal prep for the week!

Buffalo chicken rice bowl in a white bowl next toa pink towel
Other Bowl-Style Meals to Try



Ingredients for Buffalo Chicken Rice Bowls


There are some tricks to make this recipe even easier with some short cuts. Here is what you will need for these bowls:


  • cooked shredded chicken: use leftover chicken you have on hand, try our Perfect Crock Pot Shredded Chicken recipe or get a rotisserie chicken from the grocery store
  • cooked white rice- you can substitute this for brown rice or wild rice as well
  • cauliflower
  • spices: salt, ground black pepper and paprika
  • olive oil
  • carrots
  • red bell peppers
  • buffalo wing sauce
  • bleu cheese dressing or ranch dressing


This recipe is great for a night you want to clean out some leftovers from the fridge but don’t want to eat them as is. Repurpose some simple ingredients into this delicious meal.

Buffalo chicken rice bowl in a white bowl next toa pink towel
How to Make Buffalo Chicken Rice Bowls


To start, preheat the oven to 400 degrees. Then, slice the carrot and red bell pepper and set aside.

Chop the cauliflower into bite-sized pieces and place on a baking sheet. Pour olive oil over cauliflower and add salt, pepper and paprika. Toss to coat.

Then, bake cauliflower in oven at 400 degrees for 20 minutes or until lightly browned and roasted.

While cauliflower is baking, cook rice according to package directions if not using leftover rice. Shred cooked chicken and coat with buffalo wing sauce.

Remove cauliflower from oven once roasted. Finally, when all ingredients are cooked, assemble bowls and top with bleu cheese or ranch dressing if desired.


More Buffalo Chicken Recipes


  • Air Fryer Buffalo Chicken Tenders
  • Crock Pot 3-Ingredient Buffalo Chicken Dip
  • Easy 3-Ingredient Buffalo Chicken Salad


Frequently Asked Questions


What kind of rice should I use for a rice bowl?

Any kind of rice you prefer will work for a rice bowl. This includes white rice, basmati rice, brown rice, jasmine rice, wild rice, short or long grain rice, etc. Cauliflower rice could also be substituted for a low carb option if desired.

Is there anything else I can add to this bowl?

Of course, try blue cheese crumbles, red onion, green onion, additional hot sauce, cilantro, other fresh veggies, avocado, extra buffalo sauce and more!

How should I store leftovers?

Leftovers can either be stored with the ingredients separated or as assembled bowls. Be sure to store in an airtight container in the refrigerator. If you are making these for meal prep go ahead and build the bowls in individual portions in containers to take with you on the go.

What kind of chicken should I use for this recipe?

This recipe is a great way to use up the leftover chicken you may have in your fridge. Simply shred it up and toss it with the buffalo wing sauce. You can do this with chicken breasts or chicken thighs. If you don’t have leftover chicken grab a rotisserie chicken from the grocery store to make this recipe really easy or cook some in the crock pot. Another option is to use ground meat. Ground chicken can be cooked and tossed with the buffalo wing sauce before adding to the bowls.

Is this recipe gluten free or dairy free?

This recipe is gluten free as long as the buffalo wing sauce and dressings are gluten free. To make this bowl dairy free be sure to choose a dairy free salad dressing and double check that the buffalo wings sauce is dairy free.

Buffalo chicken rice bowl in a white bowl next toa pink towel

For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!


Looking for more quick weeknight meal ideas? Try our Easy Homemade Pasta Carbonara, Healthy Mediterranean Avocado Hummus Bowls, Chili Mac and Cheese, Easy Air Fryer Garlic Butter Shrimp, One Pot Lemon Herb Chicken and Rice, One Pot Lemon Chicken Orzo and Easy Tin Foil Baked Chicken.

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 1 carrot, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 head of cauliflower
  • 2 tbsp olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 2 cups cooked rice
  • 1 pound cooked chicken, shredded
  • 1 1/2 cup buffalo wing sauce
  • Bleu cheese or ranch dressing, optional
Instructions

Preheat the oven to 400 degrees.
Slice carrot and red bell pepper and set aside.
Chop cauliflower into bite sized pieces and place on a baking sheet.
Pour olive oil over cauliflower and add salt, pepper and paprika. Toss to coat.
Bake cauliflower in oven at 400 degrees for 20 minutes or until lightly browned and roasted.
While cauliflower is baking, cook rice if not using leftover rice.
Shred cooked chicken and coat with buffalo wing sauce.
Remove cauliflower from oven once roasted.
When all ingredients are cooked, assemble bowls and top with bleu cheese or ranch dressing if desired.
Tips
  • This recipe is perfect for leftover rice and chicken.
  • Try our perfect crock pot shredded chicken if you don't have any on hand.
Return to the Kitchen
Want more details about this and other recipes? Check out more here!
Go
Comments
Next