Buffalo Chicken Grain Bowl (Printer-friendly)
Spicy buffalo chicken over wholesome grains with crisp veggies and creamy dressing for a balanced meal.
# What You 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)
# How to Make It:
01 - Prepare brown rice, quinoa, or farro according to package directions using water or broth. Once 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 chicken breasts evenly with olive oil, garlic powder, salt, and pepper. Grill or bake for 6 to 7 minutes per side until fully cooked through and juices run clear. Rest for 5 minutes, then slice against the grain.
04 - In a small bowl, whisk together 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. Set aside in separate piles or bowls for easy assembly.
06 - Divide the cooked grains among 4 bowls. Top each with buffalo chicken, prepared vegetables, crumbled cheese, and chopped green onions.
07 - Drizzle each bowl with ranch or blue cheese dressing and a squeeze of fresh lemon juice if desired. Garnish with cilantro or parsley.
08 - Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The buffalo sauce clings to every piece of chicken like it was born to be there, and you will catch yourself eating it straight from the pan before the bowls are even assembled.
- It reheats beautifully for lunches, making it one of those rare meals that tastes just as good on day two.
02 -
- Do not skip the resting step for the chicken because slicing too early releases all the juices and leaves you with dry meat.
- Taste your hot sauce before mixing it with butter because brands vary wildly in heat, and you want to adjust before the sauce coats everything.
03 -
- Cook the grains in broth instead of water because it takes almost zero extra effort and adds a depth of flavor you will notice in every bite.
- Warm the buffalo sauce slightly before tossing the chicken in it so the butter does not seize and the coating stays silky smooth.