Ingredients
Scale
For the Buffalo Chicken:
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- ½ cup Buffalo sauce (choose a Halal-certified brand, or make your own)
- 2 tablespoons unsalted butter (optional, for extra creaminess)
For the Bowl Base:
- 2 cups cooked brown rice, white rice, or quinoa (your choice)
- 1 cup corn kernels (frozen or fresh)
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce or mixed greens
- 1 avocado, sliced
- ¼ cup sliced red onions (optional)
- 1 tablespoon fresh cilantro, chopped (optional)
Optional Toppings:
- ¼ cup crumbled feta cheese (optional)
- ¼ cup ranch or blue cheese dressing (optional, check for Halal certification)
- A drizzle of extra buffalo sauce
- A squeeze of lime juice
Ingredient Highlights
- Chicken Breasts: Chicken breasts provide a lean source of protein that works perfectly with the spicy buffalo sauce.
- Buffalo Sauce: The buffalo sauce adds a tangy and spicy kick, making this dish bold and flavorful. You can use your favorite store-bought brand or create your own homemade sauce for added control over the ingredients.
- Rice or Quinoa: The base of the bowl is a whole grain that adds fiber and keeps you full. Both rice and quinoa are great options depending on your dietary preference.
- Fresh Veggies: Adding veggies like lettuce, tomatoes, corn, and avocado helps balance the heat of the buffalo chicken with refreshing flavors and textures.
Instructions
Prepare the Chicken:
- Season the Chicken: Start by seasoning the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Rub the seasonings into the chicken on both sides.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add a little olive oil and cook the chicken breasts for 6-8 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Remove from the skillet and let them rest for a few minutes before slicing.
- Coat in Buffalo Sauce: While the chicken is resting, melt the butter (if using) in the skillet over low heat. Once melted, add the buffalo sauce and stir to combine. Slice the chicken into strips or bite-sized pieces and toss them in the buffalo sauce mixture until evenly coated.
Prepare the Bowl Base:
- Cook the Rice or Quinoa: If you haven’t already, cook the rice or quinoa according to package instructions. This will be the base of your bowl.
- Prepare the Veggies: While the chicken is cooking, prepare your vegetables. Slice the avocado, halve the cherry tomatoes, and chop the cilantro. You can also slice red onions if you like a little extra crunch and flavor.
Assemble the Buffalo Chicken Bowls:
- Build the Bowls: In each bowl, start by adding a layer of rice or quinoa. Then, add a handful of shredded lettuce or mixed greens.
- Add the Veggies: Arrange the corn, tomatoes, and avocado slices on top of the base.
- Add the Buffalo Chicken: Pile the buffalo chicken on top of the veggies and rice. Drizzle any extra buffalo sauce from the skillet over the chicken for added flavor.
- Optional Toppings: If desired, add a drizzle of ranch or blue cheese dressing, crumbled feta, and a squeeze of lime juice. Garnish with fresh cilantro for a burst of color and flavor.
- Prep Time: 10minutes
- Cook Time: 30minutes
Nutrition
- Serving Size: 4
- Calories: 500
- Fat: 20g
- Carbohydrates: 40g
- Protein: 35g