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Buffalo Chicken Bowls

Spicy, creamy, and crunchy Buffalo Chicken Bowls made in just 35 minutes, featuring flavorful chicken, cool ranch-style dressing, and a fluffy rice base.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Chicken breast fillets (about 4 fillets)
  • 1/2 cup Hot sauce (Frank's RedHot recommended)
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
For the Creamy Dressing
  • 1 cup Sour cream or plain Greek yogurt
  • 2 tablespoons Fresh dill, chopped
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Onion powder
  • 1 tablespoon Lemon juice
  • a pinch Salt
  • a pinch Pepper
Now For the Bowl Base
  • 1.5 cups White rice, uncooked
  • 3 cups Water
  • 1 cup Celery, diced
  • 1/2 cup Red onion, diced
  • Fresh dill, extra for garnish

Method
 

Cooking the Rice
  1. Rinse your 1.5 cups of rice under cold water first to prevent gluey rice.
  2. Add the rinsed rice to a pot with 3 cups of water, bring to a boil, then reduce heat to low and cover.
  3. Let it simmer untouched for 15 minutes, then fluff with a fork after the water is absorbed.
Making the Dressing
  1. Whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper in a small bowl.
  2. Taste and adjust consistency with lemon juice or milk if necessary, then chill in the fridge.
Cooking the Chicken
  1. Dry chicken fillets and season with garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium heat, and cook chicken for 6 minutes on one side without moving.
  3. Flip and cook for another 5 to 6 minutes until fully cooked, then let rest for 3 minutes before slicing.
Tossing with Hot Sauce
  1. Slice the chicken and return to the warm skillet off the heat, pour hot sauce over it and toss to coat.
Assembling the Bowls
  1. Divide cooked rice among four bowls.
  2. Top with spicy Buffalo chicken, diced celery, and red onion.
  3. Drizzle with dressing and garnish with fresh dill before serving.

Notes

Dry chicken for a good sear. Let chicken rest before cutting. Adjust hot sauce to taste. Make dressing ahead for better flavor. Leftovers reheat well.