These spicy, tangy, and slightly sweet bowls are so delicious you won’t be able to stop at just one bite. These bowls are high-protein, gluten-free, and provide an easy dinner packed with 36 grams of protein.

Buffalo chicken is one of those flavors I never get tired of. However, eating buffalo chicken wings every day might not be a good idea when I’m trying to stay on top of my health goals.

So, whenever I am craving buffalo flavor, and instead of ordering wings or takeout, I always make these delicious bowls.

I take everything I love about my favorite appetizer and recreate it into a bowl format. The result is a delicious meal that packs 36 grams of protein, enough to keep you satisfied for a long time. 

One of the best things about this recipe is the chicken. Instead of heavy breading, I coat the boneless chicken breasts in a seasoned tapioca starch.

This creates a crunchy and delicious exterior that is irresistible. And, the best part is that it’s gluten-free.

That, combined with the basmati rice, sweet corn, black beans, and creamy avocado, makes these bowls a one-of-a-kind meal.

Ingredients and Substitutes

CRISPY CHICKEN

Tapioca starch (1/4 cup) – You can also use cornstarch or potato starch.

Garlic powder (1 tsp) – Swap with fresh minced garlic or garlic granules.

Chili powder (1/4 tsp) – Substitute with ground cayenne pepper or smoked paprika if you want an extra spicy kick.

Cumin (1/4 tsp) – Try using coriander powder or turmeric.

Smoked paprika (1/2 tsp) – Replace with regular paprika mixed with a bit of liquid smoke.

Salt (1/2 tsp)

Black pepper (1/2 tsp)

Olive oil (2 tbsp) – Avocado oil, coconut oil, or any other vegetable oil are great alternatives.

Large chicken breasts, boneless and skinless, cubed (2) – Swap with chicken thighs, turkey breasts, or firm tofu.

BUFFALO SAUCE

Hot sauce (1/4 cup) –  I’ve also tried using sriracha and chili garlic sauce. You can really use any hot sauce you like.

Honey (2 tbsp) – Replace with maple syrup or agave nectar.

Freshly squeezed lime juice (1 tbsp) – You can also use lemon juice.

Garlic cloves, minced (4) – If you don’t have garlic cloves, you can use garlic powder.

Chili powder (1/2 tsp) – Paprika or cayenne can deliver a similar heat.

Onion powder (1/2 tsp) – Substitute with finely grated fresh onion.

Salt (1/4 tsp)

Black pepper (1/2 tsp)

BOWLS

Cooked basmati rice (2 cups) – You can also use jasmine rice, brown rice, quinoa, or cauliflower rice for a low-carb option.

Corn kernels (1 cup) – Fresh, frozen, or canned corn are all great options.

Black beans, drained and rinsed (1 cup) – Swap with pinto beans, kidney beans, or chickpeas.

Green onions, sliced (2) – Replace with chives or finely diced shallots.

Avocado, sliced (1) – Try using guacamole as an alternative.

Ranch dressing (1⁄4 cup) – You can use a dairy-free version, blue cheese dressing, or plain Greek yogurt if you want a different flavor.

Fresh parsley, chopped – Substitute with cilantro or dill.

How to Make Buffalo Chicken Bowls

Step 1. Grab a medium bowl and combine the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Add the cubed chicken and give all the ingredients a toss to coat every part of the chicken.

Step 2. Place a non-stick skillet over medium-high heat and add some olive oil. Add the chicken in a single layer and cook it for 5-8 minutes on each side or until they are golden brown.

When they are cooked, slightly stir at the end to separate the pieces.

Step 3. In a large bowl, whisk together the hot sauce, honey, lime juice, garlic, chili powder, onion powder, salt, and pepper. Give the ingredients a good stir.

Set aside ¼ cup of the sauce to drizzle later.

Step 4. Place the cooked chicken on a paper towel to remove any excess oil.

Step 5. Add the chicken to the sauce and toss it until all the chicken is coated.

Step 6. Divide the cooked basmati rice among 4 bowls. Top each with corn, black beans, and the buffalo chicken.

Then add the sliced green onions and avocado. Finally, drizzle with the rest of the buffalo sauce and ranch dressing.

Garnish with some parsley and enjoy!

My Tips & Tricks

1. Use Fresh Lime Juice: Try to avoid using bottled lime juice since it often has a bitter flavor. Freshly squeezed lime juice adds a brightness that’s impossible to match.
2. Save Some Sauce: If you are using these bowls for meal prepping, I recommend not pouring the rest of the sauce right away. Instead, add it when you are going to have it again.
3. Don’t Overcrowd the Pan: When you are cooking the chicken, make sure each cube has enough space in the skillet. If they are piled on top, they will steam instead of becoming crispy.