Description
These Buffalo Chicken Rice Bowls are a delicious and satisfying meal combining tender shredded buffalo chicken with fluffy rice, fresh vegetables, and a creamy homemade high-protein ranch dressing. Perfectly balanced for those looking for a macro-friendly, gluten-free option, these bowls can be effortlessly prepared using a slow cooker or Instant Pot, making them an ideal choice for easy weeknight dinners or meal prep.
Ingredients
Scale
Buffalo Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup hot sauce (Frank’s Red Hot recommended)
- 1/4 cup melted ghee or butter
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
High Protein Ranch Dressing
- 1 cup plain non-fat Greek yogurt (substitute mayo for dairy-free)
- 1/3 cup unsweetened almond milk
- 1 tbsp fresh chopped dill
- 1 tsp dried chives
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 2 tsp lemon juice
- 1/2 tsp salt (plus more to taste)
Rice and Vegetables
- 1 cup brown or white rice (uncooked)
- 1 cup diced cucumber
- 1 cup matchstick carrots
- 1/2 cup diced red onion
- 1/2 cup blue cheese crumbles (optional)
- 1/4 cup chopped green onions
Instructions
- Prepare the Chicken: In a slow cooker or Instant Pot, place the boneless, skinless chicken breasts. In a small bowl, combine the hot sauce, melted ghee, paprika, garlic powder, and salt. Pour this sauce evenly over the chicken breasts to coat them thoroughly.
- Cook the Chicken: If using a slow cooker, cover and cook on low for about 3 hours or until the chicken is tender and easily shredded. For Instant Pot, cook on high pressure for approximately 12 minutes, then allow natural pressure release for 10 minutes before opening.
- Cook the Rice: While the chicken is cooking, prepare the rice according to package instructions. This can be done on the stovetop or in a rice cooker. Once cooked, fluff the rice and keep warm.
- Make the Ranch Dressing: In a bowl, mix the Greek yogurt, unsweetened almond milk, fresh dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt. Stir until well combined. Taste and adjust salt if needed.
- Shred the Chicken: Once the chicken is cooked, shred it thoroughly using two forks. Toss the shredded chicken in the remaining buffalo sauce from the slow cooker or Instant Pot for full flavor.
- Assemble the Bowls: In each serving bowl, add a base of cooked rice, then top with shredded buffalo chicken. Add fresh diced cucumber, matchstick carrots, and diced red onion around or over the chicken. Drizzle the homemade ranch dressing generously on top.
- Add Toppings: Finish each bowl with blue cheese crumbles if using, and sprinkle with chopped green onions for a fresh, flavorful bite.
- Serve and Enjoy: Serve the bowls warm for a comforting and hearty meal packed with protein and vibrant flavors.
Notes
- These bowls can be easily prepared in a slow cooker or Instant Pot, whichever you prefer.
- Use non-dairy mayo in the ranch dressing as a substitute for Greek yogurt to make it dairy-free.
- For a spicier kick, increase the amount of hot sauce to taste.
- Blue cheese is optional and can be omitted or replaced with feta for a different flavor.
- These bowls are great for meal prep; store components separately and assemble before eating to retain freshness.
- Use brown rice for a higher fiber option, or white rice for quicker cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 536 kcal
- Sugar: 5 g
- Sodium: 1499 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.02 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 46 g
- Cholesterol: 140 mg
