Buffalo Chicken Grain Bowl (Printable Version)
Spicy buffalo chicken over wholesome grains with crisp veggies and creamy dressing for a balanced, satisfying meal.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - Salt and black pepper, to taste
→ Buffalo Sauce
05 - 1/3 cup hot sauce (such as Frank's RedHot)
06 - 2 tbsp unsalted butter, melted
07 - 1 tbsp honey (optional)
→ Grains
08 - 1 cup brown rice, quinoa, or farro (uncooked)
09 - 2 1/2 cups water or broth
→ Vegetables & Toppings
10 - 1 cup cherry tomatoes, halved
11 - 1 large avocado, diced
12 - 1 cup shredded carrots
13 - 1 cup thinly sliced cucumber
14 - 1/3 cup crumbled blue cheese or feta
15 - 1/4 cup chopped green onions
16 - Fresh cilantro or parsley, for garnish
→ Dressing
17 - 1/4 cup ranch or blue cheese dressing
18 - 1 tbsp fresh lemon juice (optional)
# Directions:
01 - Rinse grains under cold water. Combine with water or broth in a saucepan and cook according to package directions until tender. Fluff with a fork and set aside.
02 - Preheat oven to 400°F or heat a grill pan over medium-high heat until smoking slightly.
03 - Coat chicken breasts evenly with olive oil, garlic powder, salt, and pepper. Grill or bake for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Rest for 5 minutes, then slice against the grain.
04 - In a small bowl, whisk together hot sauce, melted butter, and honey until smooth. Toss the sliced chicken in the sauce until thoroughly coated.
05 - Halve the cherry tomatoes, dice the avocado, shred the carrots, and thinly slice the cucumber. Set aside in separate piles or bowls for easy assembly.
06 - Divide the cooked grains among 4 bowls. Layer each with buffalo chicken, prepared vegetables, crumbled cheese, and chopped green onions.
07 - Drizzle ranch or blue cheese dressing over each bowl with a squeeze of fresh lemon juice. Finish with a sprinkle of cilantro or parsley.
08 - Serve immediately while the chicken is still warm and the vegetables are fresh and crisp.
# Expert Tips:
01 -
- The buffalo sauce hits that perfect sweet spot between fiery and buttery, and once you toss the chicken in it, everything else on the plate suddenly makes sense.
- It assembles fast enough for a weeknight but feels like something you would pay good money for at a lunch spot.
02 -
- Do not skip the chicken resting step, because slicing too early means dry meat and a puddle of lost juices on your cutting board.
- Taste your hot sauce before mixing it with butter, because brands vary wildly in heat and salt, and you cannot fix it once the chicken is coated.
03 -
- Make a double batch of the buffalo sauce and keep it in the fridge, because it is good on everything from roasted cauliflower to scrambled eggs.
- Assemble the bowls right before serving so the grains stay warm, the vegetables stay crisp, and the avocado stays green instead of turning into a murky brown mess.