These Buffalo Chicken Rice Bowls are loaded with tender Buffalo chicken, fluffy jasmine rice, fresh veggies, avocado, cheese, and a drizzle of creamy ranch. They’re spicy, fresh, filling, and easy enough to make for a weeknight dinner.
The chicken is cut into bite-sized pieces, seasoned, and baked in the oven before being tossed in a buttery Buffalo sauce. Then everyone can build their own bowl with their favorite toppings.
If you love Buffalo chicken but want something a little more filling than wings, these easy rice bowls are a great way to turn those classic flavors into a complete meal.
Why You’ll Love These Buffalo Chicken Rice Bowls
- Easy weeknight dinner: The chicken only needs about 15–20 minutes in the oven.
- Full of Buffalo flavor: Frank’s RedHot Buffalo sauce and melted butter make an easy Buffalo sauce for coating the chicken.
- Customizable: Add as many—or as few—toppings as you’d like.
- Great for the whole family: Everyone can build their own bowl and choose their favorite toppings.
- Perfect balance: Spicy Buffalo chicken, cool ranch, creamy avocado, fresh vegetables, and rice all come together in one bowl.
Easy Buffalo Chicken Rice Bowls
Ingredients
For the Buffalo Chicken
- 1 pound chicken tenders, cut into 1-inch pieces
- 1/2 tbsp olive oil
- 2 tsp aluminum-free baking powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 cup Frank's RedHot Buffalo Wings Sauce
- 2 tbsp salted butter, melted
For the Rice Bowls
- 3 cups cooked jasmine rice
- 1/2 cup cherry tomatoes, halved
- 3/4 cup shredded lettuce
- 1 avocado, sliced
- 1/2 cup blue cheese crumbles
- 1/2 cup shredded cheese
- Green onions, thinly sliced, for garnish
- Ranch dressing, for drizzling
Instructions
- Preheat your oven to 425°F.
- Lightly grease a large baking sheet.
- In a small bowl, combine the baking powder, salt, garlic powder, and black pepper.
- Add the chicken pieces to a separate mixing bowl. Drizzle with the olive oil and toss until evenly coated.
- Sprinkle the seasoning mixture over the chicken and toss again until all of the pieces are evenly coated.
- Arrange the chicken pieces on the prepared baking sheet in a single layer, leaving a little space between each piece.
- Bake at 425°F for 15–20 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F.
- While the chicken cooks, combine the ¼ cup Buffalo sauce and 2 tablespoons melted butter in a large mixing bowl.
- Once the chicken is cooked, transfer it directly from the baking sheet into the bowl with the Buffalo sauce.
- Toss until every piece of chicken is generously coated.
- Divide the cooked jasmine rice between four bowls.
- Top each bowl with the Buffalo chicken, shredded lettuce, cherry tomatoes, sliced avocado, blue cheese crumbles, and shredded cheese.
- Drizzle with ranch dressing and finish with sliced green onions.
- Serve immediately and enjoy!
Tips for the Best Buffalo Chicken Bowls
Cut the chicken evenly. Keep the chicken pieces around 1 inch so they cook at approximately the same rate.
Give the chicken some space. Arrange the pieces in a single layer without overcrowding the baking sheet. This helps the exterior brown rather than steam.
Use aluminum-free baking powder. Baking powder helps dry the surface of the chicken while it cooks. Be sure to distribute it evenly with the seasonings.
Don’t overcook your chicken. Chicken is ready when the thickest pieces reach an internal temperature of 165°F.
Sauce the chicken after baking. Baking the chicken before adding the Buffalo sauce keeps the sauce from burning and allows you to completely coat each piece right before serving.
What Toppings Are Good on a Buffalo Chicken Rice Bowl?
One of the best things about these bowls is how easy they are to customize.
My bowls have shredded lettuce, cherry tomatoes, avocado, blue cheese, shredded cheese, ranch, and green onions.
You could also try:
- Diced cucumber
- Celery
- Shredded carrots
- Pickled red onions
- Extra Buffalo sauce
- Diced red onion
And if you’re not a fan of blue cheese, simply leave it off and add a little extra shredded cheese instead.
Can I Use Ranch or Blue Cheese Dressing?
Absolutely. I like ranch drizzled over these bowls because its creamy flavor balances the spicy Buffalo chicken.
If you’re a blue cheese fan, blue cheese dressing would be just as good—especially alongside the blue cheese crumbles.
Can I Make Buffalo Chicken Rice Bowls Ahead of Time?
Yes. These bowls work well for meal prep, but I recommend storing the components separately.
Keep the cooked rice and Buffalo chicken refrigerated separately from the lettuce, avocado, tomatoes, cheese, and ranch.
When you’re ready to eat, reheat the chicken and rice and then add the cold toppings.
How to Store Leftovers
Store the cooked Buffalo chicken in an airtight container in the refrigerator for up to 3–4 days.
For the best results, store the rice, chicken, fresh vegetables, avocado, and dressing separately and assemble each bowl just before serving.