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–+ servings
Buffalo chicken bowl served in a white bowl.

Easy Buffalo Chicken Bowls

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 347
Ingredients Method Nutrition Notes

Ingredients
  

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

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.

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