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High Protein Buffalo Chicken Rice Bowls - Simple, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Rice: 2 cups dry rice (jasmine, basmati, or brown rice)
  • Buffalo sauce: 1/2–3/4 cup (choose your preferred heat level)
  • Greek yogurt: 1/2 cup plain, 2% or nonfat (for creamy buffalo chicken)
  • Olive oil or avocado oil: 1–2 tablespoons
  • Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)
  • Onion powder: 1 teaspoon
  • Paprika: 1 teaspoon (smoked or sweet)
  • Salt and black pepper
  • Vegetables: 2 ribs celery (diced), 2 carrots (thinly sliced or shredded), 1 red bell pepper (diced)
  • Green onions: 3–4, sliced
  • Avocado: 1–2, sliced or diced (optional but recommended)
  • Romaine or mixed greens: For extra crunch (optional)
  • Blue cheese or feta: Crumbled, for topping (optional)
  • Lemon or lime: 1, for fresh squeeze at the end
  • Fresh cilantro or parsley: For garnish (optional)

Method
 

  1. Cook the rice: Rinse 2 cups of rice until the water runs clear. Cook according to package directions. Fluff and set aside.
  2. Prep the chicken: Pat chicken dry and cut into bite-size pieces. Toss with salt, pepper, onion powder, paprika, and a drizzle of oil.
  3. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook chicken in a single layer, 4–6 minutes, stirring once, until cooked through and lightly browned.
  4. Add aromatics: Reduce heat to medium. Add minced garlic and cook 30–60 seconds until fragrant.
  5. Make it buffalo: Stir in buffalo sauce. Let it bubble for 1–2 minutes so it coats the chicken. Remove from heat and cool 2 minutes.
  6. Make it creamy (optional but great for protein): Stir in Greek yogurt until the sauce is silky and clings to the chicken. If too thick, splash in a tablespoon of water.
  7. Prep the veggies: Dice celery, bell pepper, and carrots. Slice green onions. If using romaine, chop it. Slice avocado last to prevent browning.
  8. Assemble bowls: Add a scoop of rice to each bowl. Top with buffalo chicken, crunchy veggies, green onions, and avocado. Finish with a squeeze of lemon or lime.
  9. Garnish: Sprinkle with cilantro or parsley. Add a crumble of blue cheese or feta if you like that classic buffalo tang.
  10. Adjust heat and texture: Drizzle extra buffalo sauce for more spice or a little yogurt for extra creaminess.