Description
This Buffalo Chicken Bowl features shredded chicken in spicy buffalo sauce, served over rice with black beans, corn, and fresh veggies. Topped with cheese and optional ranch dressing, it’s a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce (adjust to taste)
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, chopped
- 1/4 cup ranch dressing (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Cook your chicken using your preferred method (boiling, grilling, or using rotisserie chicken). Shred the cooked chicken and place it in a large mixing bowl. Pour buffalo sauce over the chicken and mix well. Adjust the sauce to your taste and set aside.
- Rinse 1 cup of rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of water (or chicken broth) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Let it sit covered for 5 minutes, then fluff with a fork.
- Rinse and halve the cherry tomatoes. Dice the avocado and sprinkle with lime juice. Chop the green onions.
- In each bowl, start with a scoop of cooked rice. Add a layer of buffalo chicken, then place black beans on one side and corn on the other. Top with cherry tomatoes and diced avocado. Sprinkle with shredded cheddar cheese, green onions, and drizzle with ranch dressing if desired.
- Garnish with fresh cilantro and additional buffalo sauce if desired. Serve immediately while warm.
Notes
- Customize your bowl with additional toppings like jalapeños or substitute quinoa for rice for a healthier option.
- For a vegetarian version, replace chicken with roasted cauliflower or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes