Buffalo Chicken Rice Bowls


Creamy chicken with the perfect buffalo punch pairs perfectly with fresh greens, cauliflower rice and crunchy chips in this recipe! A lunch to take you through the work day slump for sure.

The chicken in this recipe is DELICIOUS and totally customizable. I typically make it in an instant pot with the spices and hot sauce so it all cooks together. If you don't have an instant pot- simply pre cook your chicken and combine all of the ingredients together in a bowl, pictured below. This is great for nights where you have leftover precooked chicken or a rotisserie chicken from the store.

Looking to make it more filling?

Swap cauliflower rice for classic jasmine or brown rice.

Looking to take it on the go?

Swap the chips for a tortilla and fill with all of these delicious ingredients!

Big pieces of celery freak you out?

Turn the whole thing into salad by chopping up the celery finely, crushing the chips and tossing everything together.


Buffalo Chicken Rice Bowls

8 Servings | Cook time: 20 minutes


Notes: This recipe is great for weekday lunch! Filling and can be made in a big batch. Sometimes instead of chips I’ll use a tortilla and make it into a buffalo chicken wrap! I love that the shredded chicken contains all the flavors and creaminess of both ranch and shredded chicken.


Ingredients:

  • 4 cups arugula

  • 400g celery, chopped into 3” long stalks

  • 4oz multigrain tortilla chips

  • 2 tsp garlic powder

  • 1 tsp dill weed

  • 1/2 tsp onion powder

  • 4oz 1/3 fat cream cheese

  • 8oz plain greek yogurt

  • 1/2-1 cup hot sauce (I usually start with half and add more after cooking to reach desired consistency)

  • 24 oz raw chicken breast or 4 cups cooked chicken or 2 1/3-3 lb rotisserie chicken

  • 8 cups cauliflower rice or 2 cups jasmine rice or 4 cups cauliflower rice and 1 cup jasmine rice

  • 1/4 cup 2% Colby jack shredded cheese or Mexican cheese of choice

Directions:

  1. If using instant pot, add garlic powder, dill, onion powder, hot sauce and chicken. Set to cook for 15 minutes, allow 5 minutes to naturally release. Note: if not using an instant pot, cook chicken however you prefer first or you can use leftover or rotisserie chicken and combine these ingredients together in a bowl.

  2. While the chicken is cooking, make the rice of preference. For me I used straight cauliflower rice. For my fiancé, I mixed cauliflower rice and jasmine rice for a filling option that still contained some veggies.

  3. Once the chicken is cooked, turn off the heat and add yogurt and cream cheese to the pot. Use two forks or a hand mixer to shred the chicken. The chicken will thicken as it cools but you can also turn on the sauté feature to remove excess liquid (personally I like it saucy to use as a dressing with the arugula and rice).

  4. Assemble the bowl- use a base of arugula and rice of preference. Top with shredded chicken and serve with celery and tortilla chips for dipping or topping. Feel free to dice the celery up and crush the chips for a full salad.

 

Screenshot/Printer Friendly Version:

 

Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for the buffalo chicken on its own and then two versions of the buffalo chicken rice bowls- one made with cauliflower rice and the other with all jasmine rice. For a mixture of the two you could simply average the two!


48 views1 comment

Recent Posts

See All