Quick Buffalo Chicken Rice Bowl
A fast, easy dinner or lunch full of your favorite Buffalo chicken wing appetizer flavors
Ingredients
Blue Cheese Vinaigrette
- 2 tablespoons olive oil
- 5 teaspoons white wine vinegar
- 2 ounces blue cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground pepper
- pinch salt optional to taste
- water to thin the dressing
Bowls
- 2 cups shredded rotisserie chicken meat only, no skin
- 1/3 cup bottled Buffalo sauce hot or mild
- 1 cup cooked U.S.-grown short grain brown rice
- 3 cups Romaine lettuce chopped
- 3/4 cup chopped celery
- 3/4 cup grape tomatoes, cut in half
- 1 tablespoon sliced almonds
- 1 tablespoon blue cheese crumbles optional topping
Instructions
To Make the Blue Cheese Vinaigrette Dressing
- Combine the olive oil, vinegar, 2 ounces of blue cheese, onion powder, and ground pepper in a bullet blender and blend until smooth. Alternatively, you can put the ingredients in a bowl and blend with an immersion blender.
- Add 1-2 tablespoons of water if the dressing is too thick. Taste and add a pinch of salt if desired. Set the dressing aside.
To Assemble the Bowls
- Place the chicken and Buffalo sauce in a bowl. Using 2 forks, shred the chicken and stir in the sauce until the chicken is well coated.
- Combine the sauced chicken, rice, lettuce, celery, and tomatoes in a large mixing bowl. Toss everything lightly to combine.
- Divide the mixture between two large serving bowls. Top each bowl with half the almonds and extra blue cheese crumbles if desired. Drizzle dressing over each bowl.
- Serve immediately.
Notes
Substitute leftover cooked chicken breast for the rotisserie chicken.
Store cooked brown rice for up to 3 days in a tightly covered container in the refrigerator.
To meal prep these bowls, don't combine the ingredients. Keep them separated in your container so the sauced chicken and blue cheese don't wilt the lettuce. Keep the dressing in a separate jar and add the dressing just before serving. The recipe post above includes the full instructions to meal prep these bowls.
Nutrition
Calories: 627kcalCarbohydrates: 31gProtein: 46gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 126mgSodium: 472mgPotassium: 921mgFiber: 5gSugar: 3gVitamin A: 7050IUVitamin C: 12mgCalcium: 236mgIron: 4mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
