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- Chicken - 2 boneless, skinless chicken breasts - Sauces - 1 cup buffalo sauce (store-bought or homemade) - ½ cup ranch or blue cheese dressing - Vegetables - 1 cup chopped celery - 1 cup shredded carrots - 1 cup cherry tomatoes, halved - Grains - 1 cup cooked quinoa - Dairy and Garnishes - ½ cup blue cheese crumbles (or feta as an alternative) - Fresh parsley, chopped (for garnish) When making Buffalo Chicken Bowls, I always start with these key ingredients. The chicken is the heart of the dish. I love using boneless, skinless chicken breasts for easy cooking and shredding. Buffalo sauce adds that spicy kick we crave. You can buy it or make your own for a special touch. For a creamy finish, ranch or blue cheese dressing pairs perfectly with our spicy chicken. Next, we add freshness with vegetables. I use celery for crunch, carrots for sweetness, and cherry tomatoes for juiciness. The colorful mix is not just pretty; it packs in nutrition. Quinoa serves as a hearty base. It’s rich in protein and keeps you full. Lastly, I sprinkle blue cheese on top. It adds a tangy flavor that balances the heat. Fresh parsley gives a nice pop of color and freshness. With these ingredients, you’ll create a bowl that is packed with flavor and nutrition. Enjoy the process of putting it all together! {{ingredient_image_1}} 1. Preheating the oven: Start by setting your oven to 375°F (190°C). This ensures your chicken cooks evenly and becomes tender. 2. Seasoning the chicken: Pat the chicken breasts dry with a paper towel. Sprinkle garlic powder, onion powder, salt, and pepper on both sides. This adds flavor to your chicken. 3. Searing the chicken: Heat olive oil in a skillet over medium heat. Once hot, add the chicken breasts. Sear each side for about 3-4 minutes until golden brown. This step gives the chicken a nice crust. 1. Transferring to baking dish: Carefully move the seared chicken to a baking dish. Make sure it is not crowded to cook evenly. 2. Coating with buffalo sauce: Pour the buffalo sauce over the chicken. Ensure each piece is well-coated for maximum flavor. 3. Baking times and temperature: Place the dish in your preheated oven. Bake for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C). 1. Allowing chicken to rest: Once cooked, remove the chicken from the oven. Let it rest for a few minutes. This helps keep the juices in. 2. Techniques for shredding: Use two forks to shred the chicken into bite-sized pieces. Mix it with the buffalo sauce from the dish. This step makes the chicken extra tasty. 3. Layering the bowls with ingredients: In a serving bowl, start with cooked quinoa as your base. Then, add the shredded buffalo chicken. Top with chopped celery, shredded carrots, and halved cherry tomatoes for a colorful presentation. By following these steps, you’ll create a delicious and hearty buffalo chicken bowl that is both packed with flavor and nutrition. Enjoy your cooking! To make great buffalo chicken, you need the right temperature. Cook the chicken until it reaches 165°F (75°C). Use a meat thermometer for accuracy. This step keeps the chicken safe to eat and moist. To avoid dryness, don’t overcook the chicken. Searing it first adds flavor and locks in moisture. Always let it rest after baking. This lets the juices settle, making the chicken tender and juicy. Layering your ingredients helps create a great buffalo chicken bowl. Start with a base of cooked quinoa. It adds protein and fiber. Next, pile on the shredded buffalo chicken. Don’t forget the veggies! Add chopped celery, shredded carrots, and halved cherry tomatoes. These give your bowl crunch and freshness. If you prep your ingredients in advance, it will save time. Chop your veggies and cook your grains early in the day. Choosing the right dressing makes a big difference. I love ranch or blue cheese dressing for this bowl. They add a creamy touch that pairs well with spicy buffalo chicken. If you want a twist, try using feta cheese instead of blue cheese. It gives a nice tang. You can even skip the creamy dressings and use a vinaigrette. The choice is yours! Pro Tips Use a Meat Thermometer: Ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Let the Chicken Rest: Allowing the chicken to rest for a few minutes before shredding helps retain its juices and flavor. Customize Your Toppings: Feel free to add other veggies or toppings like avocado or jalapeños for extra flavor and texture. Make it Ahead: Prepare the chicken and quinoa in advance for a quick assembly during busy weeknights. {{image_2}} You can switch proteins in your Buffalo chicken bowls. Turkey works great if you want a leaner option. Tofu is a fun choice for a plant-based meal. Next, try different grains. Quinoa is my go-to for its nutrition. But rice or couscous can make a tasty base too. Each grain brings its own flavor and texture. To kick up the heat, add jalapeños to your bowl. They bring a nice punch and pair well with buffalo sauce. If you prefer milder flavors, try fresh herbs like cilantro or basil. For toppings, avocado is creamy and delicious. You can also add crunchy radishes or even pickled onions for extra zest. Each topping adds a new layer of flavor. If you follow a low-carb diet, skip the grains. Use leafy greens like spinach or kale instead. They add nutrients and keep your meal light. For vegan options, replace chicken with jackfruit or chickpeas. Use a vegan buffalo sauce and skip the cheese. You can still enjoy full flavors without animal products. To keep your buffalo chicken bowls fresh, store them in an airtight container. Make sure the bowls cool down first before sealing. Refrigerate them right away. They stay good for up to four days. If you see any signs of spoilage, throw them out. Safety first! When you want to enjoy leftovers, you have a few options. The oven is the best choice. Preheat it to 350°F (175°C). Place the bowl in the oven for about 10-15 minutes. This keeps the chicken juicy. If you use the microwave, heat it in short bursts. Stir every minute to avoid hot spots and drying out the chicken. To freeze your buffalo chicken bowls, start by letting them cool completely. Use freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Then reheat them as mentioned before for best results. To make buffalo chicken bowls from scratch, start with the chicken. You can use boneless chicken breasts. Season them with garlic powder, onion powder, salt, and pepper. Then, sear the chicken in olive oil until golden. For the sauce, you can use store-bought buffalo sauce or make your own. If you want to make homemade sauce, mix hot sauce with melted butter. This gives a rich, creamy flavor. After cooking the chicken, shred it and mix it with the sauce. Next, layer your base of cooked quinoa. Top it with the shredded chicken and your favorite veggies. Add blue cheese crumbles and drizzle ranch dressing on top. Yes, you can make buffalo chicken bowls ahead of time. It’s a great meal prep option. Cook the chicken and quinoa in advance. Store each in separate containers. You can keep them in the fridge for up to four days. When you’re ready to eat, just reheat the chicken and quinoa. Assemble the bowls with fresh veggies and toppings right before serving. This keeps everything crisp and tasty. Buffalo chicken bowls are versatile! You can serve them with many side dishes. Here are some great ideas: - Fresh fruit salad: It adds sweetness and balances the spicy flavors. - Corn on the cob: Sweet and buttery corn complements the heat of the buffalo sauce. - Sweet potato fries: Crispy and savory, they pair well with the meal. - Garden salad: A light salad adds crunch and freshness. - Roasted vegetables: Carrots, zucchini, or bell peppers can add extra nutrition. Feel free to mix and match these sides to create a well-rounded meal! In this blog post, we covered all you need for buffalo chicken bowls. We discussed the key ingredients, step-by-step cooking instructions, and handy tips to make your meal great. Don't forget the many variations you can try for different tastes and diets. Lastly, we shared the best storage and reheating methods to keep your bowls fresh. Make this dish your own, and enjoy every bite!

Buffalo Chicken Bowls

A spicy and flavorful bowl featuring shredded buffalo chicken over a bed of quinoa and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1 cup chopped celery
  • 1 cup shredded carrots
  • 1 cup cherry tomatoes, halved
  • 0.5 cup blue cheese crumbles
  • 0.5 cup ranch or blue cheese dressing
  • 1 tablespoon fresh parsley, chopped
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and season with garlic powder, onion powder, salt, and pepper.
  • In a skillet over medium heat, add olive oil. Once hot, sear the chicken breasts for about 3-4 minutes on each side until golden brown.
  • Transfer the chicken to a baking dish. Pour the buffalo sauce over the chicken, ensuring it’s well-coated. Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through.
  • Once cooked, remove the chicken from the oven and let it rest for a few minutes. Use two forks to shred the chicken into bite-sized pieces, mixing it with the buffalo sauce from the dish.
  • In a serving bowl, layer the cooked quinoa as the base. Top with shredded buffalo chicken, chopped celery, shredded carrots, and halved cherry tomatoes.
  • Sprinkle blue cheese crumbles over the top, and drizzle with ranch or blue cheese dressing. Garnish with fresh parsley.
  • Enjoy immediately while warm.

Notes

Feel free to substitute blue cheese with feta if desired.
Keyword buffalo chicken, healthy meal, quinoa bowl