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Homemade Buffalo Chicken Bowls with ranch drizzle, green onions, celery, and carrots.

Buffalo Chicken Rice Bowls

5 from 1 vote
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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Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Combine the tapioca starch with garlic powder, chili powder, cumin, smoked paprika, salt, and pepper in a medium bowl until evenly blended.
  2. Add the cubed chicken to the bowl and toss thoroughly so every piece is evenly covered in the seasoned starch mixture.
  3. Heat the avocado oil in a large non-stick skillet over medium-high heat, then carefully add the chicken in a single layer.
  4. 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.
  5. 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.
  6. Transfer the cooked chicken to a paper towel-lined plate and let excess oil drain briefly.
  7. Add the chicken to the large bowl of sauce and toss until each piece is well coated and glossy.
  8. Divide the rice, vegetables, and buffalo chicken evenly among bowls, garnish with green onions, and drizzle with reserved sauce and optional dressing.

Nutrition

Serving: 420gCalories: 560kcalCarbohydrates: 64gProtein: 36gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 1280mgPotassium: 1200mgFiber: 7gSugar: 23gVitamin A: 11000IUVitamin C: 28mgCalcium: 85mgIron: 2.2mg

Notes

A weeknight-friendly bowl that balances heat, crunch, and comfort in every bite, perfect for busy evenings when you still want something satisfying.

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