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A bowl with buffalo chicken, brown rice, roasted sweet potatoes, chopped lettuce, tomatoes, and a creamy white sauce, with a spoon and a blue cloth nearby.

Buffalo Chicken and Rice Bowl

A hearty, flavor-packed bowl loaded with tender buffalo chicken, fluffy rice, and fresh toppings. It’s quick, comforting, and perfect for busy weeknights.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Servings: 4 servings
Calories: 692kcal
Author: Madison Wetherill

Ingredients

  • 1 ½ lbs. boneless skinless chicken breast or boneless skinless thighs
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ cup buffalo sauce homemade or store-bought

Roasted Sweet Potatoes

  • 2 sweet potatoes
  • 2 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper

Rice

  • ⅔ cup jasmine rice makes 2 cups cooked
  • 1 ⅓ cups chicken broth or water
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper

Bowl Toppings

  • 2 cups mixed greens
  • ½ cup feta cheese crumbles
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced and quartered
  • ½ cup ranch dressing homemade or store-bought

Instructions

  • Make the buffalo chicken: Season chicken with salt and pepper. Place in Instant Pot with ¼ cup buffalo sauce.
  • Cook on high pressure 17 minutes, then perform a quick release of pressure.
  • Remove chicken, shred with two forks, then toss with remaining ¼ cup buffalo sauce.

For the sweet potatoes

  • Preheat air fryer to 400°F.
  • Toss sweet potato cut into 1-inch chunks with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper.
  • Air fry 15-20 minutes, shaking basket halfway through.

Rice

  • Cook according to package directions or in rice cooker.

To Assemble:

  • Divide rice among 4 bowls.
  • Top with mixed greens, buffalo chicken, and roasted sweet potatoes.
  • Add cherry tomatoes, cucumber, and feta.
  • Drizzle with ranch dressing and serve.

Notes

  • All components can be made up to 3 days ahead and stored separately in the refrigerator.
  • Reheat chicken and sweet potatoes before assembling, or enjoy cold
  • Keep dressing separate until ready to serve.
  • Prepare ranch dressing at the beginning of the week to snack on with veggies and for the buffalo chicken bowls.

Nutrition

Calories: 692kcal | Carbohydrates: 53g | Protein: 44g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 2837mg | Potassium: 1216mg | Fiber: 4g | Sugar: 7g | Vitamin A: 16588IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 2mg
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