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Easy Buffalo Chicken Bowl photo

Buffalo Chicken Bowl

This Buffalo Chicken Bowl is bursting with flavor! Tender chicken, zesty hot sauce, and wholesome grains make for a satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless, skinless chicken breasts (2 medium breasts)
  • 1 teaspoon cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/2 cup hot sauce (Franks Original Hot Sauce recommended)
  • 2 tablespoons light brown sugar
  • 1 teaspoon garlic powder

Equipment

  • Large skillet
  • Meat Thermometer
  • Mixing bowls
  • Pot or Rice Cooker

Method
 

Method:
  1. Start by cutting the chicken breasts into bite-sized pieces. In a mixing bowl, toss the chicken with cornstarch, paprika, garlic powder, onion powder, and salt until well coated.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
  3. In the same skillet, reduce the heat to medium. Add the butter, hot sauce, light brown sugar, and an additional teaspoon of garlic powder. Stir until the butter melts and the sauce is well combined. Add the cooked chicken back to the skillet and toss to coat the chicken evenly in the sauce.
  4. While the chicken is cooking, prepare your quinoa or rice according to package instructions. Once cooked, fluff with a fork and set aside.
  5. In a serving bowl, start with a base of quinoa or rice. Top with the spicy Buffalo chicken, and add pickled red onions and quick slaw if desired. Drizzle with Green Goddess Sauce for a creamy finish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in the microwave or on the stovetop until heated through.
  • You can also freeze the chicken separately from the grains for up to 3 months. Thaw in the fridge before reheating.