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Buffalo chicken protein bowl with spicy sauced chicken over white rice topped with shredded lettuce, cherry tomatoes, cheddar cheese, and ranch drizzle

Buffalo Chicken Protein Bowl

Bold, spicy buffalo-sauced chicken layered over fluffy rice with crisp veggies, shredded cheddar, and a creamy ranch drizzle. High-protein, naturally gluten-free, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into even bite-sized pieces
  • 0.5 cup hot sauce Frank's RedHot recommended
  • 0.33 cup unsalted butter melted
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 cups cooked rice white or brown, slightly warm
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes halved
  • 0.33 cup green onions thinly sliced
  • 0.5 cup shredded cheddar cheese
  • 0.33 cup ranch or blue cheese dressing
  • 1 avocado sliced, optional

Equipment

  • Large skillet
  • Small mixing bowl
  • Serving bowls

Method
 

  1. In a small bowl, combine hot sauce and melted butter. Stir until fully blended and smooth. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165 degrees F. Do not overcrowd the pan. Cook in batches if needed.
  3. Reduce heat to low and pour the buffalo sauce over the chicken. Stir to coat every piece evenly and simmer for 3 to 4 minutes until the sauce thickens slightly.
  4. Divide the cooked rice evenly among four serving bowls. Top with the buffalo chicken, shredded lettuce, and halved cherry tomatoes. Sprinkle with cheddar cheese, drizzle with ranch or blue cheese dressing, and garnish with green onions and sliced avocado if using. Serve immediately.

Notes

Cut chicken into even-sized pieces for uniform cooking. Sear in batches if the pan is crowded. For meal prep, store chicken and rice separately from fresh toppings for up to 3 days. Reheat chicken and rice before assembling with fresh vegetables and dressing. To reduce heat, add more butter to the sauce or use a mild hot sauce.