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Buffalo chicken protein bowl with rice, lettuce, cherry tomatoes, cheddar, and ranch drizzle

Buffalo Chicken Protein Bowl

Juicy skillet chicken tossed in a bold homemade buffalo sauce, layered over fluffy rice with crisp lettuce, cherry tomatoes, shredded cheddar, and a creamy ranch drizzle. High-protein and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, 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
  • 0.25 cup unsalted butter melted
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 2 cups cooked rice white or brown
  • 1 cup shredded lettuce
  • 1 cup cherry tomatoes halved
  • 0.25 cup green onions thinly sliced
  • sliced avocado optional
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup ranch or blue cheese dressing full-fat recommended

Equipment

  • Large skillet or frying pan
  • Small mixing bowl
  • Wooden spoon or spatula
  • Measuring cups

Method
 

  1. In a small bowl, whisk together the hot sauce and melted butter until smooth and fully combined. Set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and black pepper. Sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Do not overcrowd the pan. Cook in batches if needed.
  3. Reduce heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat every piece evenly. Simmer for 3 to 5 minutes until the sauce thickens slightly and clings to the chicken.
  4. Divide the cooked rice evenly among 4 serving bowls as the base.
  5. Top each bowl with the buffalo chicken, shredded lettuce, and halved cherry tomatoes. Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing. Finish with green onions and avocado if using. Serve immediately while hot.

Notes

Store buffalo chicken and rice separately from fresh toppings in airtight containers for up to 3 days. Reheat chicken and rice before adding cold toppings at serving time. For a lower-carb version swap rice for cauliflower rice. Chicken thighs can substitute for a juicier result.