Buffalo Chicken Bowls

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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.

Prep Time12

Cook Time16

Total Time28

Course: Lunch

Cuisine: American

Keyword: buffalo chicken bowls

Servings: bowls

Ingredients

Crispy Chicken

1/4 cup tapioca starch
1 tsp garlic powder
1/4 tsp chili powder
1/4 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 large chicken breasts boneless and skinless, cubed

Buffalo Sauce

1/4 cup hot sauce
2 tbsp honey
1 tbsp freshly squeezed lime juice
4 garlic cloves minced
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/2 tsp black pepper

Bowls

2 cups cooked basmati rice
1 cup corn kernels
1 cup black beans drained and rinsed
2 green onions sliced
1 avocado sliced
1/4 cup ranch dressing
Fresh parsley chopped

Instructions

In a medium bowl, combine the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Add the cubed chicken and toss until evenly coated.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 5–8 minutes per side, until golden brown and fully cooked. Stir slightly at the end to separate the pieces.
While the chicken cooks, whisk together the hot sauce, honey, lime juice, garlic, chili powder, onion powder, salt, and pepper in a large bowl. Set aside about 1/4 cup of the sauce for drizzling later.
Transfer the cooked chicken to a paper towel briefly to remove excess oil. Then add it to the bowl with the buffalo sauce and toss until fully coated.
Divide the cooked basmati rice evenly among 4 bowls. Top each with corn, black beans, and buffalo chicken. Add sliced green onions and avocado.
Drizzle with the reserved buffalo sauce and ranch dressing. Garnish with fresh parsley and serve immediately.

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