Description
These Buffalo Chicken Rice Bowls feature tender, shredded chicken tossed in a spicy buffalo sauce, served over a bed of fluffy rice with fresh veggies and a creamy homemade high-protein ranch dressing. Perfect for a flavorful, macro-friendly, and gluten-free meal that you can easily prepare using a slow cooker or Instant Pot.
Ingredients
Scale
Buffalo Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup hot sauce (Frank’s Red Hot recommended)
- 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 (substitute 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 Veggies
- 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, combine the chicken breasts with the hot sauce, melted ghee, paprika, garlic powder, and salt. Cook on low for 3 hours in a slow cooker or use the poultry setting on the Instant Pot. Once cooked, shred the chicken using two forks and mix it well with the buffalo sauce.
- Cook the Rice: Cook the rice according to the package instructions until fluffy. Use either brown or white rice based on your preference, ensuring it complements the buffalo chicken well.
- Mix the Ranch Dressing: In a bowl, whisk together the Greek yogurt, almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt. Adjust salt to taste for a flavorful, creamy dressing.
- Prepare the Veggies: Dice the cucumber, slice the carrots into matchsticks, and dice the red onion. These fresh vegetables add a crisp texture and balance the spicy chicken.
- Assemble the Bowls: Start with a base of cooked rice in each bowl. Top with a generous portion of shredded buffalo chicken, then add the fresh veggies on top. Drizzle or dollop the homemade ranch dressing over the bowl.
- Add Final Touches: Sprinkle blue cheese crumbles (if using) and chopped green onions on top for extra flavor and garnish. Serve immediately for the best taste and texture.
Notes
- These Buffalo Chicken Rice Bowls are easily prepared in a slow cooker or Instant Pot for convenience and tender chicken.
- The homemade ranch dressing is high in protein and dairy-based but can be adapted to dairy-free using mayo.
- Choose brown or white rice depending on your carb preference; brown rice adds more fiber.
- Optional blue cheese crumbles add a traditional buffalo wing flavor but can be omitted for a milder taste.
- Perfect for meal prep as they store well and reheat beautifully.
- Macro-friendly and gluten-free recipe ideal for balanced diets.
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
