Quick Look at this Sheet Pan
Buffalo Chicken Rice Bowl
- Ready In: 35 minutes
- Serves: 4
- Protein: 33 grams per serving
- Main Ingredients: Chicken thighs, rice, romaine, buffalo sauce, blue cheese, and fresh veggies.
- Dietary Info: Dairy-free, gluten-free, and whole30 compliant.
- Why You’ll Love This Buffalo Chicken Rice Bowl: We took the bold flavors from our classic buffalo chicken wings and turned them into a full meal complete with roasted cauliflower, roasted chicken, and a handful of fresh veggies. A great meal prep recipe to make at the start of the week to have a healthy lunch or dinner option ready to go.
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Buffalo Chicken Rice Bowl Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken: Swap with our slow cooker buffalo chicken or our grilled buffalo chicken.
- Buffalo Sauce: Our homemade buffalo sauce recipe is our all-time favorite, or grab some Primal Kitchen Buffalo Sauce – it’s our favorite store bought option.
- Rice: Make this quick by using pre-cooked rice or make our instant pot rice. Or learn how to make cauliflower rice instead of traditional rice.
Buffalo Chicken Rice Bowl Meal Prep
Get prepared for the week by chopping the veggies and making your homemade sauces ahead of time. Then when it comes time for dinner, all you’ll have to do is, bake, drizzle, and assemble!
How To Make A Buffalo Chicken Rice Bowl
Step 1 – Bake seasoned chicken thighs.
Step 2 – Add cauliflower and buffalo sauce and place back in the oven.
Step 3 – Assemble bowls and enjoy!
Recipe FAQs and Tips
Can I use any cut of chicken in this bowl?
Yes, boneless, skinless chicken breasts would work in place of chicken thighs. Adjust the baking time accordingly. Or make a batch of our crock pot buffalo chicken if you prefer
shredded buffalo chicken rice bowls.
Dairy-free buffalo chicken rice bowls
Omit the blue cheese and use a dairy-free blue cheese dressing.
Made this recipe and loved it?!
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Our easy and flavor-packed Buffalo Chicken Rice Bowl recipe is a one bowl meal that is perfect for dinner this week!
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper
- 1 head of cauliflower, cut into bite-sized pieces
- 1/2 cup buffalo sauce, (homemade buffalo sauce or store-bought) + more for serving
- 4 cups cooked rice
- 2-3 celery stalks, sliced
- 1 cup English cucumber, cut lengthwise and slice
- 1 cup carrots, chopped
- 1/4 cup green onions, sliced
- 1 cup romaine lettuce, chopped
- 1/2 cup blue cheese crumbles, more, if desired
- serving suggestion, optional: ranch dressing or blue cheese dressing
Instructions
- Prep: Preheat oven to 400 degrees F.
- Bake Chicken: Place the raw chicken thighs on one side of a large rimmed baking sheet and rub the outside of them with 1 tablespoon extra virgin olive oil. Then season with kosher salt and ground black pepper. Bake in the preheated oven for 10-15 minutes.
- Bake Cauliflower: Carefully remove the sheet pan from the oven and add the fresh cauliflower florets to the other side of the pan. Drizzle the chicken and cauliflower with 1/2 cup buffalo sauce. Return to the oven and bake for another 10 minutes.
- Rest + Cut: Once the chicken has reached an internal temperature of 165 degrees F (use a meat thermometer). Let them rest for about 5 minutes. Then place the cooked chicken on a cutting board and cut into bite-sized pieces.
- Assemble Bowls: Divide the cooked rice, celery, cucumber, carrots, green onions, romaine lettuce, and blue cheese evenly between 4 bowls. Add the cubed chicken and buffalo cauliflower on top. Option to drizzle more buffalo sauce, ranch, and/or blue cheese dressing on top!
Notes
- Buffalo Sauce: If you have the time, we highly recommend making our homemade buffalo sauce! And if you don’t have the time, we love Primal Kitchen’s Buffalo Sauce.
- Chicken: We love using boneless skinless chicken thighs, but boneless, skinless chicken breasts would work too. Just make sure you increase the bake time to ensure the internal temp. at the thickest part of the meat reaches 165 degrees F.
- Dairy Free: simply skip the blue cheese and if you are adding a dressing on top, make sure it is dairy-free.
- Variations: All of the rice bowl additions are optional. Feel free to adjust the amounts or sub in any of your favorite rice bowl ingredients.
- Storage: Store chicken, rice, and vegetables in separate, airtight containers in the refrigerator for up to 3 days.
Calories 488kcal
Nutrition
Calories: 488kcal | Carbohydrates: 57g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1286mg | Potassium: 998mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6624IU | Vitamin C: 74mg | Calcium: 171mg | Iron: 2mg
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Liz says
Meal prepped this one for me and the hubs and it was SO good! Loved the sheet pan approach.
Bridget Montag says
Yay – thanks for coming back to leave a review!