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Buffalo Chicken Rice Bowl is a flavorful and satisfying dish that combines spicy, tangy buffalo chicken with fluffy rice and various fresh toppings. This recipe balances bold flavors with nutritious ingredients, perfect for lunch or dinner, offering a quick and easy meal for yourself or your family. It’s a crowd-pleasing option for spice lovers and busy home cooks!

Table of Contents:

1. Table of Contents:
2. Why You’ll Love This Recipe
3. Ingredients for Buffalo Chicken Rice Bowls
4. Tips & FAQs
5. Recipe:
6. Check out these other great recipes!

Why You’ll Love This Recipe

Whether it’s rice, noodles, or a salad, bowls are the latest craving with college students (at least here in Pittsburgh!). My buffalo chicken rice bowl is a perfect way to satisfy your buffalo chicken craving. It’s a perfect blend of bold flavors, satisfying textures, and fresh ingredients. The veggies in the bowl just make sense with buffalo chicken, as carrots and celery are usually served with it, but I decided to add some grape tomatoes and romaine lettuce to it. Blue cheese and ranch are also perfect pairings, so I used both! This bowl is easy to prepare since the chicken is air-fried (making this a healthier bowl) and every else requires chopping or boiling (rice, of course). My recipe is ideal for busy schedules and offers a balanced meal that feels filling without being too heavy.

Ingredients for Buffalo Chicken Rice Bowls

• Chicken Tenders: Quick and easy to air fry without drying them out! You can use boneless, skinless chicken thighs if you wish, just be sure to adjust the time in the air fryer accordingly. You can also use chicken breasts cut into 1-inch pieces for nuggets, or if you prefer, buy a bag of frozen chicken tenders/nuggets and air fry them! I just think it tastes better homemade.
• Buffalo Sauce: Homemade or store-bought, whichever you prefer! You can use my homemade buffalo sauce from my Air Fried Buffalo Chicken Wing recipe!
• Long-Grain White Rice or Jasmine: You can use leftover or freshly made. Jasmine rice is my go-to, but long-grain will be just fine.
• Salt, Pepper, Onion Powder, Garlic Powder: Seasoning for the chicken.
• All-Purpose Flour, Eggs, Breadcrumbs: The ingredients needed to bread the chicken. For the breadcrumbs, you can use Italian seasoned or plain.
• Shredded Carrots, Romaine Lettuce, Celery, Cherry Tomatoes, Blue Cheese, Ranch Dressing: Toppings and dressing for the bowl.

Tips & FAQs

• Storage: Allow the chicken and rice to cool, then store in separate containers (or together if you prefer) in the fridge for up to 4 days. Store the toppings and ranch separately as well.
• Variations:
  • Use boneless chicken thighs, chicken breasts cut into 1-inch pieces, or frozen chicken tenders/nuggets instead of fresh chicken tenders. Adjust the cooking time accordingly for any choice. You can also use shredded rotisserie chicken and toss it in the buffalo sauce.
  • Use blue cheese dressing instead of ranch.
  • Replace the blue cheese with feta if you don’t like blue cheese.
  • Use cooked brown rice instead of regular white Jasmine or long-grain white rice. To go low-carb, use cauliflower rice.
  • Add in black beans for extra protein.
  • You can use bagged coleslaw mix (undressed or dressed) in place of the romaine.
  • Add in sliced or chopped bell peppers, roasted cauliflower, and green or red onions for extra veggies.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.

Recipe:

Servings 4

Author Dani Bayer

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Print

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Buffalo Chicken Rice Bowls

Buffalo Chicken Rice Bowl is a flavorful and satisfying dish that combines spicy, tangy buffalo chicken with fluffy rice and various fresh toppings. This recipe balances bold flavors with nutritious ingredients, perfect for lunch or dinner, offering a quick and easy meal for yourself or your family. It’s a crowd-pleasing option for spice lovers and busy home cooks!

Ingredients

• 1 to 1 1/2 lb chicken tenders (about 8 tenders)
• 1 cup buffalo sauce (homemade or store-bought)
• Salt & pepper, to taste
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups breadcrumbs (Italian seasoned or plain)
• 1 1/2 cups jasmine or long-grain white rice
• 4 cups romaine lettuce, washed and chopped
• 1 large carrot, peeled and shredded
• 8 oz cherry tomatoes, halved
• 1/2 cup blue cheese
• 2 celery stalks, diced (about 1 cup)
• Ranch dressing, for drizzling

Instructions

1. Season the chicken tenders with salt, pepper, garlic powder, and onion powder. In one bowl, add your flour. In a 2nd bowl, whisk eggs together. In 3rd bowl, add your breadcrumbs. Dredge each tender in flour, shaking off excess, dip in the egg, letting the excess drip off, then coat in the breadcrumbs. Repeat with remaining chicken. Set aside.
2. Preheat your air fryer to 400F. Arrange the chicken in a single layer, being careful not to overlap or overcrowd. This will cause the chicken to steam rather than airfry. Air fry for 12-14 minutes, flipping halfway, working in batches if necessary. Make sure the chicken is temping to 170F or higher; the chicken should be crispy.
3. Cook the rice according to package directions. Fluff and set aside.
4. To assemble the bowls, add a layer of rice to each bowl, add 1 cup romaine, and top with cherry tomatoes, blue cheese, celery, and carrots. Toss the chicken in the buffalo sauce, slice, and place on top of the bowls. Drizzle with ranch. Serve.

Notes

Each air fryer is different. I use the Ninja Foodi 11-1. Adjust the cooking time accordingly.

Storage: Allow the chicken and rice to cool, then store in separate containers (or together if you prefer) in the fridge for up to 4 days. Store the toppings and ranch separately as well.

Variations:

• Use boneless chicken thighs, chicken breasts cut into 1-inch pieces, or frozen chicken tenders/nuggets instead of fresh chicken tenders. Adjust the cooking time accordingly for any choice. You can also use shredded rotisserie chicken and toss it in the buffalo sauce.
• Use blue cheese dressing instead of ranch.
• Replace the blue cheese with feta if you don’t like blue cheese.
• Use cooked brown rice instead of regular white Jasmine or long-grain white rice. To go low-carb, use cauliflower rice.
• Add in black beans for extra protein.
• You can use bagged coleslaw mix (undressed or dressed) in place of the romaine.
• Add in sliced or chopped bell peppers, roasted cauliflower, and green or red onions for extra veggies.

Recommended Products

Ninja Foodi 11-in-1 Pro 6.5 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 4.6 qt. Crisper Plate, Nesting Broil Rack & Recipe Book, Silver/Black

Nutrition Facts

Calories

815

Fat (grams)

18 g

Sat. Fat (grams)

6 g

Carbs (grams)

104 g

Fiber (grams)

5 g

Sugar (grams)

6 g

Protein (grams)

56 g

Sodium (milligrams)

2704 mg

Cholesterol (grams)

216 mg

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.

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https://missravenskitchen.com/2024/12/18/buffalo-chicken-rice-bowls

buffalo chicken, spicy, rice, bowl, lunch, main dishes, air fryer, chicken

Main Dishes, Lunch, Chicken, Healthy, 30 Minute Meals, Air Fryer

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