Ingredients
Scale
- 2 lbs Chicken breast, diced (Use boneless and skinless for best results)
- 1 cup Buffalo sauce (Choose your favorite brand, or make your own)
- 3 cups Cooked rice (Brown rice or white rice works well)
- 1 cup Bell peppers, chopped (Use a mix of colors for visual appeal)
- 1 cup Red onion, chopped (Mild white onion can be used as a substitute)
- 1 cup Corn (Fresh, frozen, or canned corn are all suitable)
- 1 Avocado, sliced (Adds creaminess and healthy fats)
- Salt and pepper to taste (Adjust according to preference)
- Olive oil for cooking (Can substitute with any vegetable oil)
Instructions
- Heat olive oil in a large skillet over medium heat until hot.
- Add diced chicken to the skillet and season with salt and pepper.
- Cook until chicken is no longer pink, about 7-10 minutes, stirring occasionally.
- Mix buffalo sauce into the cooked chicken and stir to coat evenly.
- Combine cooked rice, bell peppers, red onion, corn, and buffalo chicken in a large bowl.
- Serve topped with sliced avocado and enjoy your Buffalo Chicken Bowl!
Notes
Let the chicken rest before cutting to keep it juicy. For a spicier kick, add extra hot sauce or diced jalapeños.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 110mg
Keywords: buffalo chicken, quick dinner, easy meals, chicken bowl, weeknight dinner