An easy chicken rice bowl recipe made with chicken breast, fresh jalapeño, roasted broccoli, rice, homemade herb-y ranch dressing, and all of your favorite toppings.

Rice bowls are usually my go-to for an easy weeknight dinner. I’ve developed a lot of recipes in my career, and I have to tell you that spicy chicken anything is always a top ten favorite recipe in my book. I create small batch recipes that make 2-3 servings, and my recipes are fully focused on providing a ton of flavor. This recipe is super special because it comes together in just 25 minutes, and has SO much flavor.

Rice bowls are fun, but these buffalo chicken rice bowls are particularly awesome because they’re spicy, they’ve got a punch of vegetable nutrition, and all the flavor you could hope for. Feel free to customize this recipe to fit your dietary needs, and don’t forget to scroll down to see my tips / tricks on how to make this recipe yours.

Ingredients

For the Buffalo Chicken and Roasted Broccoli:

1 tbsp. Olive Oil, divided
3 cups fresh Broccoli Florets
8 oz. Chicken Breast
1/2 tsp. each: Garlic Powder, Onion Powder, Diamond Crystal Kosher Salt (or 1/4 tsp. fine Sea Salt)
1/4 tsp. Smoked Paprika
1 small Jalapeño, thinly sliced
1 tbsp. Unsalted Butter
3 tbsp. Frank’s Red Hot (or your favorite Wing Sauce)

For the Rice Bowls:

2 cups Cooked White or Brown Rice
1/3 cup thinly sliced Red Onion
1/3 cup Shredded Carrot
1/3 cup chopped Green Onions
1/4 cup Blue Cheese Crumbles (optional)
Homemade Small Batch Ranch Dressing (or your favorite ranch dressing)

Ingredients needed to make buffalo chicken rice bowls laid out on a flat surface and labeled.

Ingredient Notes and FAQs

Chicken Breast

I recommend using one boneless skinless chicken breast to make two bowls. Chicken breasts vary in size, but you’ll likely find one that’s about 8-12 ounces.You can use chicken thighs if you prefer; look for boneless chicken thighs though – they’re a lot easier to cut into bite-sized pieces. The cooking time may be reduced if they are thin, too. If you want to cut down on prep time, use two cups of shredded rotisserie chicken instead. See notes in the recipe card for how to proceed.

Frank’s Red Hot (Buffalo Sauce / Wing Sauce)

Frank’s is our go-to for buffalo sauce. There are many options out there, so use whichever buffalo sauce or wing sauce you love for this recipe. I personally don’t recommend substituting a typical hot sauce (like Cholula or Tapatio) with wing sauce – they don’t taste the same at all, and that much hot sauce could be overwhelming for this recipe. Look for wing sauce or buffalo sauce specifically.

Cooked Rice

White rice is my go-to for rice bowls because I’m impatient and brown rice takes forever to cook. There also isn’t enough nutritional difference to make the extra time worth it (to me), but please make whatever rice you prefer. You can also use cauliflower rice if you’re into the low carb thing. I used Jasmine rice for this recipe, and rinsed the dry rice until the water ran clear. I added one cup of cold water, half a teaspoon of Diamond Crystal Kosher Salt, and half a tablespoon of butter to the pot with the rice, brought it to a boil, then turned the heat down to the lowest setting and cooked the rice for about fifteen minutes until I could tilt the pot sideways and no water ran down the sides.

Blue Cheese Crumbles

If you don’t like blue cheese, please don’t add blue cheese crumbles to these bowls. Use feta cheese for a tangy kick, or use shredded cheddar cheese for a universally delicious topping. Or omit the cheese altogether if you’re not feeling it.

Red Onion

Raw red onion is spicy, and can be overwhelming for some people. To soften the harshness of the red onion, add thin slices of red onion to a bowl of ice water and let it soak while you roast the broccoli and cook the chicken. Drain the water before serving the onions (and pat the onions dry with a paper towel if they’re super wet). This tames the harsh flavor of the onion and helps it blend with the other ingredients in a more subtle way.

Ranch Dressing

I did not add a quantity to the ranch dressing because we all like different amounts of sauces in bowls (kind of like on salads). The recipe I love is my own Homemade Small Batch Ranch Dressing, which makes about 1/3 cup and is totally perfect for these bowls. Use as little or as much as you like, or swap out the homemade version for your favorite store-bought version. You could also use blue cheese dressing, or another creamy, herb-y dressing in place of the ranch.

Can I make these ahead of time? Like a meal prep situation? Yes, for sure. Prepare the chicken and rice, then store them separately in airtight containers in the refrigerator for up to three days. When you’re ready to serve them, you can serve them cold with the toppings of your choice, or reheat them separately over low heat until warmed through. Build your bowls as directed after that.

Can I use other veggies? Use anything you want! More roasted veggies (like asparagus, squash, bell peppers, and onions) would all be super delicious in these rice bowls. Use whatever you have on hand if needed. Add quartered cherry tomatoes as a topping for a pop of color and flavor. No green onion? Use leftover pickled red onions or chives. Carrots are there for sweetness, but aren’t necessary. Celery would be another great veggie add-in.

Can I make this dairy free? Of course. Just omit the homemade ranch dressing, and substitute with your favorite creamy vegan ranch dressing, or a creamy, herb-y vegan dressing.

Hopefully some of the following tips and tricks can help you make these Buffalo Chicken Bowls successfully, but if you have any other questions, feel free to email me anytime! 🙂

Recipe Tips and Tricks

Increase or decrease the amount of buffalo sauce to fit your taste. Some of us are really into saucy chicken, some are not. Start small and add more if you’re feeling it.
Check the Broccoli after 15 minutes. Our ovens all vary a little, and we don’t want you to have burnt broccoli. Once you pop the broccoli in the oven, set a timer for 15 minutes, then check it every minute or two after that until parts of it are golden brown and crispy.
Use your Favorite Toppings. I covered this earlier, but what makes these bowls fun and delicious are what tastes the best to you! Add as many veggies as you like, or as much cheese / dressing / onions / whatever it is that you love. Make them yours!

Directions

How to Make Buffalo Chicken Rice Bowls

A ceramic bowl full of seasoned broccoli florets.

A rimmed baking sheet lined with parchment paper with broccoli florets scattered on it.

Step One: Prep and Roast the Broccoli. Preheat the oven to 400 F. In a small mixing bowl, mix the garlic powder, onion powder, salt, and smoked paprika together until blended. In a large mixing bowl, toss the broccoli florets with two teaspoons of olive oil and half of the seasoning mixture until the florets are pretty well coated. Roast the Broccoli at 400 F for about 15-18 minutes until a little crispy and slightly charred.

A bowl full of seasoned pieces of chicken breast

Step Two: Prep the Chicken. Cut the chicken breast into bite-sized pieces (usually about 1/2″ – 1″). Place the chicken pieces in the same bowl you tossed the broccoli in, then add the remaining one teaspoon of olive oil, and sprinkle the remaining seasoning mixture over the chicken. Toss to coat the chicken evenly in oil and spices.

Seasoned chicken breast pieces cooking in a skillet.

Cubed chicken breast and sliced jalapenos cooking in a skillet.

Step Three: Cook the Chicken and Jalapeños. Heat a large non-stick skillet over medium heat. Once the pan is hot, add the chicken and thinly sliced jalapeños. Cook, flipping the chicken pieces often so they brown on all sides, for about 6-8 minutes or until the internal temperature of the chicken reaches 165 F and the jalapeños are softened.

A woman's hand pouring a small bowl of buffalo sauce into a skillet full of cooked chicken breast pieces.

A pair of tongs tossing cooked pieces of chicken breast in buffalo sauce in a skillet.

Step Three: Add some Sauce. Turn the heat beneath the pan down to low. Stir in the unsalted butter and buffalo sauce and toss the chicken until it is coated in sauce. (The broccoli should be done roasting around this time).

Step Four: Build your Bowls. Divide the cooked rice between two bowls, followed by the buffalo chicken and roasted broccoli. Divide toppings (red onions, shredded carrots, green onions, and blue cheese crumbles) over the bowls, then drizzle with ranch dressing before serving.

Make these Buffalo Chicken Rice Bowls Yours!

Customize this Recipe:

Add More Roasted Veggies like bell peppers, onions, asparagus, squash, or even roasted carrots.
Switch up the Cheese and use crumbled feta, shredded cheddar, or whatever shredded cheese you love.
Get Creative with Toppings and use what you love! Cherry tomatoes, chopped celery, chopped cucumbers are great on these bowls. You could even toss in some black beans for added protein.
Add Some Greens like crunchy romaine lettuce, spicy arugula, or any leafy green for some added nutrition.

How to Make Ahead of Time

Yes, for sure. Prepare the chicken and rice, then store them separately in airtight containers in the refrigerator for up to three days. When you’re ready to serve them, you can serve them cold with the toppings of your choice, or reheat them separately over low heat until warmed through. Build your bowls as directed after that. This can definitely be one of those easy meal prep recipes if you store the chicken, roasted broccoli, and rice separately! Just prep it all over the weekend and eat these bowls throughout the week!

Slow Cooker Instructions

Add the chicken breasts to the bottom of your slow cooker. Add the buffalo sauce, unsalted butter, garlic powder, onion powder, salt, and smoked paprika on top. Toss everything together to coat the chicken in sauce and spices. Cook on low for about two hours, or high for about an hour until the internal temperature reaches 165 F. Shred the chicken directly in the slow cooker, toss to coat it in the sauce, and keep on warm until ready to serve.

How to Store and Reheat Leftovers

Storing: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Reheating: Reheat leftovers in a nonstick pan over medium heat, stirring frequently, until warmed through. You can heat the rice, buffalo chicken, and broccoli separately if preferred, but it’s easier to just combine them and warm them through.

If you want to make this into four servings (for leftovers later), do it! You can also just make extra buffalo chicken and rice, then switch up the toppings the next time to see what you like the most. This is a great way to start to feel more confident with playing around with flavor combinations and adjusting recipes to fit your own taste.