Easy Buffalo Chicken Rice Bowls
These easy Buffalo Chicken Rice Bowls combine baked Buffalo chicken and jasmine rice with lettuce, tomatoes, avocado, cheese, ranch, and green onions for a quick and flavorful dinner.
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!