Buffalo Chicken Rice Bowls
Whip up a buffalo chicken rice bowl for an easy weeknight dinner or hearty lunch. The flavor combinations in this buffalo chicken and rice with veggies make a healthy and satisfying meal.
Servings: 6 servings
Calories: 273kcal
Equipment
- Crockpot or Slow Cooker
Ingredients
- 4 boneless skinless chicken breasts about 2 ½ lbs.
- 12 ounces buffalo sauce I use Frank's Red Hot brand
- 1 packet Ranch seasoning mix
- 2 teaspoons garlic minced
- 14 ounce black beans drained and rinsed
- 14 ounce corn drained and rinsed
- 2 cups jasmine rice cooked
- Optional bowl toppings: avocado, cherry tomatoes, carrots, celery, green onions, blue cheese, and ranch dressing
Instructions
- In a crockpot, add buffalo sauce, ranch seasoning, and minced garlic. Stir to mix well.
- Place chicken breasts in the crock pot and season with salt and pepper. Flip the chicken over to season the other side. Stir to fully coat chicken in the sauce. Cook on low for 5 hours or on high for 3 hours.
- Remove cooked chicken and place on a cutting board. Shred chicken using two forks. Add the shredded chicken back to the crockpot and stir to cover in sauce. (optional: turn crockpot setting to 'keep warm' and let shredded chicken marinate for 30 minutes in sauce)
- Heat black beans and corn the the microwave until warm.
- Assemble: Add ⅓ cup rice to a bowl and cover with shredded buffalo chicken. Top with sliced avocado, tomatoes, green onions, blue cheese crumbles, and a drizzle of ranch dressing.
Notes
- Time saving tips:
- Instead of cooking chicken the the crockpot, toss shredded rotisserie chicken in buffalo sauce.
- Use a bag of microwavable rice, like Uncle Ben's, to save time from having to cook rice.
- For meal prep: Assemble buffalo chicken rice bowls in separate glass meal prep containers for convenient on-the-go meals. Heat in the microwave for approximately one minute or until warmed through, then top with blue cheese and a drizzle of ranch dressing before eating.
- Storage: Keep any leftover buffalo chicken and its components in airtight containers in the refrigerator for up to 4 days. Alternatively, freeze for later use by storing chicken in freezer-safe containers for 2-3 months.
Nutrition
Calories: 273kcal | Carbohydrates: 37g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 2177mg | Potassium: 716mg | Fiber: 8g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
