Buffalo Chicken Bowl

When you’re craving the bold, spicy flavor of buffalo wings but want something lighter (and way less messy), these Buffalo Chicken Bowls are your answer. I made these with Protein Bar’s buffalo quinoa bowl in mind, and this homemade version is just as delicious, but way easier on the wallet! This bowl is the epitome of healthy food that isn’t boring.

I have had a long-standing obsession with buffalo anything. My Ecuadorian fiancé was new to the buffalo sauce thing (it’s not very common in Ecuador), and it is his new obsession, too! But being addicted to buffalo wings isn’t that healthy… So I decided to make a buffalo quinoa bowl that can help curb that buffalo wing craving. 

The trick here is to keep things easy while also making sure the bowls are packed with that buffalo chicken flavor we all love. I cut the chicken into small cubes for quick cooking, and then I add a cornstarch slurry to the sauce so that it clings to each piece beautifully! Then I add a bit of diced cucumber, celery, and carrots to cool things down along with some blue cheese crumbles! That’s it! It is seriously SOOO good!

Buffalo Chicken Bowls Breakdown

Here’s what is in this buffalo chicken bowl:

• Buffalo Chicken – Bite-sized pieces of chicken breast tossed in a bold, spicy buffalo marinade and cooked until tender and saucy.
• Quinoa – Fluffy and nutty, quinoa serves as the perfect base to soak up all that saucy flavor. If you prefer, you can definitely make a buffalo chicken rice bowl with white rice or brown rice!
• Veggies – Diced celery, carrots, and cucumber add cool crunch to balance the heat.
• Toppings – Blue cheese crumbles bring that classic buffalo pairing, and a drizzle of extra buffalo sauce adds the finishing touch!

Buffalo Chicken Bowl Ingredients

For the chicken:

• Chicken breasts: Boneless, skinless, cut into small cubes for fast, even cooking.
• Buffalo sauce: I used Frank’s wing sauce, but any classic-style buffalo sauce works.
• Garlic powder, paprika, salt, pepper: For added depth and spice.
• Olive oil: Helps brown the chicken in the pan.
• Cornstarch + water: Optional, but helps thicken the sauce so it clings to the chicken.

For the quinoa:

• Quinoa: A fluffy, protein-packed grain that cooks quickly.
• Water or chicken broth: I recommend using broth for extra flavor!
• Olive oil + salt: Enhances the quinoa’s texture and flavor.

Add-ins:

• Celery, carrots + cucumber: Diced small for the perfect crunchy texture.
• Blue cheese crumbles: Salty and creamy, a classic with buffalo chicken.
• Extra buffalo sauce + ranch (optional): For drizzling on top!

Buffalo Chicken Bowl Variations & Substitutions

• Grain: Swap quinoa for rice, cauliflower rice, farro, or even mixed greens for a salad base.
• Chicken: You can definitely use chicken thighs instead of breasts!
• Toppings: Add toppings like avocado, ranch, Greek yogurt, or chopped fresh herbs.
• Dairy Free: Make it dairy-free by skipping the blue cheese or using a DF alternative.
• Vegetarian: Try it with crispy air-fried tofu for a vegetarian version.

How to Make Buffalo Chicken Bowls

1. Prepare the chicken: In a medium bowl, toss the chicken cubes with buffalo sauce, garlic powder, paprika, salt, and pepper until well coated. Allow to marinate in the fridge while you prepare the rest of the ingredients. 
2. Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside
3. Cook the chicken: Heat a large skillet over medium-high heat. Add a drizzle of oil to the pan, then add the chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat.
4. Assemble the bowls: Divide the cooked quinoa between bowls. Top with the buffalo chicken, diced celery, cucumbers, and carrots. Sprinkle with blue cheese crumbles and drizzle with extra buffalo sauce and ranch, if desired.
5. Serve: Serve warm and enjoy!

How to Store Buffalo Chicken Bowls

• Fridge: Store assembled components in airtight containers in the fridge for up to 4 days. For best texture, keep the veggies and toppings separate until ready to serve.
• Reheat: Warm the chicken and quinoa in the microwave or a skillet, then add fresh veggies and toppings.

Buffalo Chicken Bowl Meal Prep

These buffalo chicken quinoa bowls are a meal-prep dream! Keep everything in separate containers so the veggies stay crisp. When you are ready, just warm up the quinoa and buffalo chicken together. Then, top with the veggies, blue cheese and extra buffalo sauce just before serving for the best texture!

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Healthy Buffalo Chicken Bowl Recipe

This spicy, savory bowl has all the bold flavor of buffalo wings but in a fresh, protein-packed, veggie-loaded package! This Buffalo Chicken Bowl recipe is one of my go-to recipes when I’m craving buffalo wings but still want to keep things on the lighter side.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 347

Ingredients Method Nutrition Notes

Ingredients

  

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For the chicken:

• 2-3 chicken breasts about 1.5 pounds, sliced into small bite-sized cubes
• ⅓ cup buffalo sauce I used Frank’s buffalo wing sauce
• ½ tsp garlic powder
• ¼ tsp paprika
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp olive oil
• 1 tsp cornstarch with 2 tbsp water to thicken the marinade once it is cooking

For the quinoa:

• 1 cup dried quinoa
• 1 ½ cups water or chicken broth. If using water add ¼ tsp salt
• 1 tsp olive oil

Add-ins:

• 3 ribs celery finely diced
• 2 large carrots finely diced
• ½ cucumber finely diced
• Blue cheese crumbles
• More buffalo sauce for drizzling

Method

 

1. Prepare the chicken: In a medium bowl, toss the chicken cubes with buffalo sauce, garlic powder, paprika, salt, and pepper until well coated. Allow to marinate in the fridge while you prepare the rest of the ingredients.
2. Cook the quinoa: In a medium saucepan, combine the quinoa, water or chicken broth, olive oil, and salt (if using water). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside
3. Cook the chicken: Heat a large skillet over medium-high heat. Add a drizzle of oil to the pan, then add the chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. When you just have a few minutes left, add the cornstarch slurry (cornstarch mixed with water). Allow to thicken and remove from heat.
4. Assemble the bowls: Divide the cooked quinoa between bowls. Top with the buffalo chicken, diced celery, cucumbers, and carrots. Sprinkle with blue cheese crumbles and drizzle with extra buffalo sauce, if desired.
5. Serve: Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 347kcalCarbohydrates: 32gProtein: 31gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 74mgSodium: 1388mgPotassium: 788mgFiber: 4gSugar: 2gVitamin A: 5213IUVitamin C: 3mgCalcium: 42mgIron: 3mg

Notes

Tips:

• Dice the chicken small. This ensures fast cooking and lets each piece get nicely coated in the buffalo sauce.
• Marinate while you prep. Let the chicken sit in the buffalo sauce while the quinoa cooks for deeper flavor. I also like to chop up the vegetables during that cooking time!
• Use broth for quinoa. It adds a savory boost that pairs beautifully with the bold buffalo flavor.
• Don’t skip the crunchy veg! Celery and carrots are classic buffalo companions. They cool things down and add great texture.

Tried this recipe?

Let us know how it was!