Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buffalo chicken, vegetables, and rice in a blue bowl.

Buffalo Chicken Rice Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 51 reviews

Buffalo Chicken Rice Bowls have all those flavors from a basket of hot wings, but without a deep fryer! This dish is loaded with fresh veggies and brown rice to help beat the heat, and a touch of tangy Gorgonzola! This can be enjoyed during football season, or any other time of year. This recipe is also great for meal prep!

  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

For The Chicken

  • 1 Tbsp of Olive Oil
  • 2 Boneless Skinless Chicken Breasts (about 1 to 1/2 pounds)
  • 1 tsp of Salt
  • 1/2 tsp of Black pepper
  • 3 Tbsp of Unsalted Butter
  • 1/2 cup of Hot Sauce (I used Frank’s)
  • 4 Tbsp of Gorgonzola Cheese crumbles

For The Vegetables

  • 1 Tbsp of Olive Oil
  • 2 medium to large size Carrots
  • 2 to 3 stalks of Celery
  • 1 1/2 cups of Broccoli Florets
  • 1/2 tsp of Salt
  • 1/4 tsp of Black Pepper

For The Brown Rice

  • 1 1/2 cups of Brown Rice
  • 3 cups of Water
  • 1/4 tsp of Salt

For The Buffalo Mayonnaise Drizzle

  • 1/4 cup of Mayonnaise
  • 2 Tbsp of Hot Sauce

Instructions

  1. Start by cooking the brown rice, so that it cooks while you prepare the rest of the dish.
  2. In a 2 quart saucepan, add the 3 cups of water and the 1 1/2 cups of brown rice and 1/4 tsp of salt. Cover and bring to a boil, turn the heat down to medium and cook for about 20 to 25 minutes or whatever your package directions dictate..
  3. Cut up the vegetables. Peel and slice the carrots into coins or on the bias, about 1/4 inch thick. Slice the celery stalks about one half inch thick. If the broccoli florets are large, cut them down to a smaller size.
  4. Start heating a large non stick skillet, wok, or non stick braiser on medium high heat.
  5. While the skillet heats, cut the chicken breast into one inch chunks. Have the 4 Tbsp of gorgonzola cheese in a small bowl set aside, ready for adding to the bowls when ready to serve.
  6. Season the chicken with 1 tsp of salt and 1/2 tsp of pepper.
  7. Add the 1 Tbsp of olive oil to the skillet, then add the chicken and cook for about 2 to 3 minutes on each side until lightly browned, using a bamboo or plastic spatula to stir. This should take about 8 to 10 minutes.
  8. Remove the chicken to a plate to start cooking the vegetables.
  9. Add 1 Tbsp of olive oil to the pan, and add the cut carrots, celery, and broccoli. Season with 1/2 tsp of salt and 1/4 tsp of black pepper and stir to combine. Saute the vegetables, stirring every couple of minutes, until lightly browned and softened, about 6 to 8 minutes. About halfway through cooking the veggies, turn the heat down to medium.
  10. While the vegetables cook, make the hot sauce and mayonnaise drizzle when you aren't stirring the veggies. In a bowl or squirt bottle, mix together the 1/4 cup of mayo and 2 Tbsp of hot sauce and combine by stirring or shaking, depending on whether you are using a bowl or bottle. Set the mayonnaise mixture aside for the end.
  11. Check the rice for doneness, and remove from the heat if ready. If not ready, give it a couple of minutes and check it again.
  12. Finish cooking the vegetables and remove them to a plate.
  13. Next, add the 3 Tbsp of unsalted butter to the pan and melt.
  14. Add the 1/2 cup of hot sauce to the butter and stir to combine. Cook for about 2 minutes, until warmed through and the sauce has started to reduce.
  15. Add the chicken back to the pan, and stir the chicken to evenly coat it in the sauce. Allow it to cook for another 2 to 3 minutes to let the sauce reduce down a little more, and to make sure the chicken is fully cooked. Turn off the heat and remove the pan from the burner.
  16. Spoon the cooked brown rice, sauteed vegetables, and cooked chicken pieces into four bowls, evenly diciding between each one. Add one tablespoon of Gorgonzola to each bowl, add a drizzle of the mayonnaise and hot sauce mixture, and serve!

Notes

You can use Blue Cheese crumbles if you prefer.

You can use white rice instead, but it will cook a bit faster and be ready sooner than the vegetables and chicken. For this dish, I think brown rice has more flavor.

You can change up the veggies in this recipe if you like! Try adding cauliflower, or you can omit the broccoli and use extra carrots and celery. Asparagus is nice here also.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 30 minutes
  • Category: Easy Weeknight Dinners
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 479
  • Sugar: 3
  • Sodium: 1319
  • Fat: 31
  • Saturated Fat: 10
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 4
  • Protein: 24
  • Cholesterol: 86

Find it online: https://thecoppertable.com/buffalo-chicken-rice-bowls/