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.
When I was in college, I used to grab the buffalo chicken bowl from Protein Bar several times a week. It was my go-to lunch between classes or after the gym. I’m not going to lie, the Protein bar version is seriously good. However, it is not too nice on the budget! And it is suprisingly easy to make at home.
My copycat healthy buffalo chicken bowl is inspired by that exact bowl: spicy buffalo chicken, nutty quinoa, and finely diced veggies so every bite gets that perfect mix of flavor and texture. I still crave it years later, so I finally started making it myself at home!
What’s in a buffalo chicken bowl?
A proper grain bowl is a combo of protein, grains, veggies, and creamy toppings. 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.
Ingredients You Need
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!
How to Make Buffalo Chicken Bowls
For the full recipe and instructions, see below.
- 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.
- 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
- 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.
- 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.
- Serve: Serve warm and enjoy!
Tips for Success
- 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.
- Drizzle with something creamy. Ranch or a dollop of Greek yogurt helps balance the heat!
Storage Suggestions
- 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.
- Meal prep: Pack everything into individual containers for grab-and-go lunches or dinners throughout the week.
Frequently Asked Questions
Yes! If you’re short on time, shredded rotisserie chicken works great. Just warm it in a skillet with the buffalo sauce and seasonings until heated through.
Absolutely. This recipe is great for meal prep. Store the components separately or assemble the bowls and keep in airtight containers for up to 4 days. I recommend adding the blue cheese and extra drizzle of buffalo sauce right before serving.
If you love a good chicken bowl, be sure to try my Mediterranean chicken bowl recipe, too!
Easy Buffalo Chicken Bowls
Ingredients
Method
- 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.
- 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
- 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.
- 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.
- Serve: Serve warm and enjoy!
