Buffalo Chicken Rice Bowls Recipe
These Buffalo Chicken Rice Bowls are a perfect balance of spicy, tangy buffalo chicken, fluffy rice, and crisp veggies topped with creamy gorgonzola. A satisfying and flavorful meal prep option!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cook, Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Buffalo Chicken:
- 2 lbs. boneless chicken breasts
- 12 oz. buffalo sauce (mild)
- 1/4 tsp salt (more to taste)
Bowls:
- 1 cup uncooked rice (90g)
- 1 cup matchstick or shredded carrots (80g)
- 1 Tbsp butter
- 1/2 tsp salt
- 1 cup finely diced cucumber
- 1/2 cup crumbled gorgonzola (56g)
- 12 cherry tomatoes, halved
Instructions
- Buffalo Chicken: Add the chicken and 8 oz. of buffalo sauce to the Crockpot. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, discard the liquid, and toss with remaining buffalo sauce and salt.
- Rice: Boil water, add rice and carrots, simmer until fluffy. Stir in butter and salt.
- Assemble: Divide rice mixture, Buffalo Chicken, cucumber, gorgonzola, and cherry tomatoes among containers. Top with more carrots and optional ranch or sour cream. Enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Buffalo Chicken, Rice Bowls, Meal Prep, Gorgonzola, Spicy, Tangy
Find it online: https://yumwithmia.com/buffalo-chicken-rice-bowls-recipe/
