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High protein buffalo chicken bowls with rice, fresh vegetables, and creamy buffalo Greek yogurt dressing

Buffalo Chicken Bowls

High Protein Buffalo Chicken Bowls made with tender sauteed chicken in bold buffalo sauce, served over white rice with fresh vegetables and a creamy buffalo Greek yogurt dressing. Easy weeknight dinner ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 lb boneless skinless chicken breast cut into 1/4-inch cubes
  • 0.5 cup onions diced
  • 1 tbsp garlic minced
  • 0.125 tsp black pepper
  • 0.125 tsp salt
  • 1 cup dry white rice
  • 0.5 cup buffalo sauce divided
  • 1.5 cups carrots diced
  • 1 cup celery diced
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup blue cheese crumbles
  • 0.25 cup plain Greek yogurt

Equipment

  • Large skillet
  • Medium saucepan
  • Small bowl
  • Wooden spoon or spatula

Method
 

  1. Heat a large skillet over medium-high heat and add the olive oil. Let the oil shimmer before adding the chicken.
  2. Add the cubed chicken in a single layer and saute for 10 minutes, stirring occasionally, until golden and cooked through to 165 degrees F.
  3. While the chicken cooks, prepare the white rice according to package directions in a medium saucepan, about 18 to 20 minutes.
  4. Add the diced onions, minced garlic, salt, and black pepper to the skillet. Cook for 5 minutes until onions are soft and translucent.
  5. Pour in 1/4 cup of buffalo sauce. Stir to coat and cook for 2 more minutes. Remove from heat.
  6. In a small bowl, whisk together the remaining 1/4 cup buffalo sauce with the Greek yogurt until smooth. This is your dressing.
  7. Assemble bowls with 3/4 cup cooked rice, topped with carrots, celery, cucumber, cherry tomatoes, and buffalo chicken. Drizzle with dressing and top with blue cheese crumbles.

Notes

Store components separately in the fridge for up to 4 days. Serve cold for a buffalo chicken salad bowl. Swap white rice for cauliflower rice for a low-carb version. Use rotisserie chicken to cut prep time significantly.