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A ceramic bowl full of cooked white rice, roasted broccoli, and buffalo chicken pieces. Small bowls of ranch dressing and toppings rest nearby.

Buffalo Chicken Rice Bowls with Roasted Broccoli

Sara
An easy and super flavorful buffalo chicken rice bowl recipe with spicy buffalo chicken, roasted broccoli, and all of your favorite toppings.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 bowls
Calories 581 kcal

Ingredients
 
 

For the Buffalo Chicken and Roasted Broccoli:

  • 1 tbsp. Olive Oil divided
  • 3 cups fresh Broccoli Florets
  • 8 oz. boneless, skinless Chicken Breast
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Kosher Salt (Diamond Crystal) - or 1/4 tsp. any other salt
  • 1/4 tsp. Smoked Paprika
  • 1 small Jalapeño thinly sliced
  • 1 tbsp. Unsalted Butter
  • 3 tbsp. Frank's Red Hot Sauce or your favorite wing sauce

For the Rice Bowls:

  • 2 cups Cooked Rice white or brown
  • 1/3 cup thinly sliced Red Onions
  • 1/3 cup Shredded Carrot
  • 1/3 cup chopped Green Onions
  • 1/4 cup Crumbled Blue Cheese
  • Small Batch Ranch Dressing or your favorite ranch dressing

Instructions
 

  • Prep and Roast the Broccoli. Preheat the oven to 400 F. In a small mixing bowl, mix the 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Kosher Salt, and 1/4 tsp. Smoked Paprikatogether until blended. In a large mixing bowl, toss the 3 cups fresh 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.
  • Prep the Chicken. Cut the 8 oz. boneless, skinless Chicken Breast into bite-sized pieces (usually about 1/2″ – 1″). Place the chicken pieces in the same bowl you tossed the broccoli in, 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.
  • Cook the Chicken and Jalapeños. Heat a large non-stick skillet over medium heat. Once the pan is hot, add the chicken and 1 small Jalapeño. 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 jalapeño slices are softened.
  • Add some Sauce. Turn the heat beneath the pan to low. Stir in 1 tbsp. Unsalted Butter and 3 tbsp. Frank's Red Hot Sauce and toss the chicken until it is coated in sauce. (The broccoli should be done roasting around this time).
  • Build your Bowls. Divide 2 cups Cooked Rice between two bowls, followed by the buffalo chicken and roasted broccoli. Divide toppings (onions, carrots, blue cheese crumbles) over the bowls, then drizzle with ranch dressing before serving.

Notes

Notes: To make the red onion slices less spicy, submerge them in ice water for 5-10 minutes before serving. (Pat them dry once you drain the water).
Any buffalo sauce or wing sauce will work for this recipe! Use your favorite.

Nutrition

Serving: 1bowlCalories: 581kcalCarbohydrates: 59gProtein: 36gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 101mgSodium: 1556mgPotassium: 1105mgFiber: 7gSugar: 5gVitamin A: 5232IUVitamin C: 130mgCalcium: 207mgIron: 5mg
Keyword buffalo chicken rice bowl recipe
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