Buffalo Chicken Bowl
A protein-and-vegetable bowl built on a grain or starch base, dressed with spicy buffalo sauce and topped with cooling dairy or vegetable sides. Cooked proteins and raw or roasted vegetables are assembled in layers, finished with a drizzle of sauce.
Ingredients
Method
Cut chicken into bite-sized pieces or leave whole for grilling. Pat dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until internal temperature reaches 165°F, about 12–15 minutes, stirring occasionally.
Pour buffalo sauce over cooked chicken and toss to coat evenly. Cook for 1–2 minutes until sauce clings to the meat.
While chicken cooks, shred cabbage and carrot, chop celery into thin pieces, and slice green onion. Keep vegetables separate for assembly.
Divide cooked grain evenly between two bowls.
Top each bowl with buffalo chicken, arranging celery, red cabbage, and carrot around the protein.
Drizzle ranch dressing across the top and sprinkle with blue cheese crumbles and sliced green onion.
Serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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