Buffalo Chicken Grain Bowl (Printable)
Spicy buffalo chicken over wholesome grains with crisp veggies and creamy dressing for a balanced meal.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - Salt and black pepper, to taste
→ Buffalo Sauce
05 - 1/3 cup hot sauce (such as Frank's RedHot)
06 - 2 tbsp unsalted butter, melted
07 - 1 tbsp honey (optional)
→ Grains
08 - 1 cup brown rice, quinoa, or farro (uncooked)
09 - 2 1/2 cups water or broth
→ Vegetables & Toppings
10 - 1 cup cherry tomatoes, halved
11 - 1 large avocado, diced
12 - 1 cup shredded carrots
13 - 1 cup thinly sliced cucumber
14 - 1/3 cup crumbled blue cheese or feta
15 - 1/4 cup chopped green onions
16 - Fresh cilantro or parsley, for garnish
→ Dressing
17 - 1/4 cup ranch or blue cheese dressing
18 - 1 tbsp fresh lemon juice (optional)
# Directions:
01 - Bring 2 1/2 cups of water or broth to a boil in a saucepan. Add 1 cup of brown rice, quinoa, or farro and cook according to package directions until tender. Fluff with a fork and set aside.
02 - Preheat the oven to 400°F or heat a grill pan over medium-high heat.
03 - Coat the chicken breasts evenly with olive oil, garlic powder, salt, and black pepper. Grill or bake for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Let the chicken rest for 5 minutes before slicing.
04 - In a small bowl, whisk together the hot sauce, melted butter, and honey until smooth. Toss the sliced chicken in the buffalo sauce until evenly coated.
05 - Halve the cherry tomatoes, dice the avocado, shred the carrots, and thinly slice the cucumber. Chop the green onions and set all toppings aside.
06 - Divide the cooked grains among 4 bowls. Arrange the buffalo chicken, prepared vegetables, crumbled cheese, and green onions over the grains in each bowl.
07 - Drizzle each bowl with ranch or blue cheese dressing and a squeeze of fresh lemon juice. Garnish with fresh cilantro or parsley and serve immediately.
# Expert Tips:
01 -
- That buffalo sauce clings to every slice of chicken like it was meant to be there, and the creamy dressing cools everything down just enough to keep you going back for another bite.
- It reheats beautifully for lunches throughout the week, assuming it lasts that long.
02 -
- If you slice the chicken while it is still hot out of the pan, the juices will bleed out and you will end up with dry meat no matter how good your sauce is.
- Adding the avocado too early and letting it sit in the buffalo sauce turns it an unappetizing shade of brown, so save it for last.
03 -
- Cook a double batch of grains and freeze half in portions so next time you only have to worry about the chicken and toppings.
- Warm the buffalo sauce slightly before tossing the chicken in it because cold sauce straight from the fridge makes the butter clump and coat unevenly.