Description
Buffalo Chicken Rice Bowls are a delicious and nutritious meal featuring tender buffalo shredded chicken, fluffy rice, crisp vegetables, and a creamy high-protein homemade ranch dressing. This macro-friendly and gluten-free dish can be easily prepared using a slow cooker or Instant Pot, making it perfect for busy weeknights or meal prep.
Ingredients
Scale
Buffalo Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup hot sauce (Frank’s Red Hot preferred)
- 1/4 cup melted ghee or butter
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
Ranch Dressing
- 1 cup plain non-fat Greek yogurt (use mayo for dairy-free)
- 1/3 cup unsweetened almond milk
- 1 tbsp fresh chopped dill
- 1 tsp dried chives
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 2 tsp lemon juice
- 1/2 tsp salt, plus more to taste
Rice and Vegetables
- 1 cup brown or white rice (uncooked)
- 1 cup diced cucumber
- 1 cup matchstick carrots
- 1/2 cup diced red onion
- 1/2 cup blue cheese crumbles (optional)
- 1/4 cup chopped green onions
Instructions
- Prepare the Buffalo Chicken: In a slow cooker or Instant Pot, add the chicken breasts along with hot sauce, melted ghee or butter, paprika, garlic powder, and salt. Stir gently to coat the chicken evenly with the sauce and spices.
- Cook the Chicken: If using a slow cooker, cook on low for about 3 hours until the chicken is tender and easily shredded. For Instant Pot, cook on high pressure for about 15 minutes, then allow natural pressure release for 10 minutes.
- Shred the Chicken: Remove the cooked chicken from the cooker and shred it using two forks. Return shredded chicken to the sauce to keep moist and flavorful.
- Cook the Rice: Prepare the brown or white rice according to package instructions on stovetop or rice cooker while the chicken is cooking.
- Make the Ranch Dressing: In a bowl, whisk together Greek yogurt, almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
- Assemble the Bowls: Divide the cooked rice equally among bowls. Top with shredded buffalo chicken, diced cucumber, matchstick carrots, diced red onion, blue cheese crumbles (if using), and chopped green onions.
- Serve with Dressing: Drizzle the homemade ranch dressing over the bowls or serve on the side as a dip. Enjoy warm.
Notes
- These bowls can be made in either a slow cooker or Instant Pot depending on your preference and time constraints.
- Use mayo instead of Greek yogurt to make the ranch dairy-free.
- Adjust the hot sauce quantity to control the spiciness level.
- Optional blue cheese toppings add authentic buffalo flavor but can be omitted to keep it milder.
- Great for meal prepping; keep components separate and assemble bowls when ready to eat.
- Use brown rice for a healthier whole grain option or white rice for quicker cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 536 kcal
- Sugar: 5 g
- Sodium: 1499 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.02 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 140 mg
