Description
These Buffalo Chicken Rice Bowls with Roasted Broccoli combine spicy, tender buffalo chicken with perfectly roasted broccoli over a bed of fluffy rice. Topped with fresh vegetables, crumbled blue cheese, and creamy ranch dressing, this quick and flavorful 30-minute meal is perfect for an easy weeknight dinner that packs a punch.
Ingredients
Vegetables
- 3 cups fresh Broccoli Florets
- 1 small Jalapeño (thinly sliced)
- 1/3 cup thinly sliced Red Onions
- 1/3 cup Shredded Carrot
- 1/3 cup chopped Green Onions
Proteins
- 8 oz. boneless, skinless Chicken Breast
Pantry & Dairy
- 1 tbsp. Olive Oil (divided)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt (Diamond Crystal or 1/4 tsp. other salt)
- 1/4 tsp. Smoked Paprika
- 1 tbsp. Unsalted Butter
- 3 tbsp. Frank’s Red Hot Sauce (or your favorite wing sauce)
- 2 cups Cooked Rice (white or brown)
- 1/4 cup Crumbled Blue Cheese
- Small Batch Ranch Dressing (or your favorite ranch dressing)
Instructions
- Prep and Roast the Broccoli: Preheat the oven to 400°F. In a small bowl, combine garlic powder, onion powder, kosher salt, and smoked paprika. Toss broccoli florets with 2 teaspoons olive oil and half of the seasoning mix. Spread on a baking sheet and roast for 15-18 minutes until crispy and slightly charred.
- Prep the Chicken: Cut the chicken breast into bite-sized pieces (about 1/2″–1″). Place in a bowl, add remaining 1 teaspoon olive oil and the rest of the seasoning mixture. Toss to evenly coat.
- Cook the Chicken and Jalapeños: Heat a large non-stick skillet over medium heat. When hot, add the chicken pieces and sliced jalapeño. Cook, stirring often, for 6-8 minutes until chicken is browned on all sides and reaches an internal temperature of 165°F. Jalapeños should soften.
- Add the Sauce: Lower the heat to low. Stir in unsalted butter and buffalo sauce. Toss chicken until fully coated in sauce. At this time, the broccoli should have finished roasting.
- Build your Bowls: Divide cooked rice between two bowls. Top with buffalo chicken and roasted broccoli. Add red onions, shredded carrot, green onions, and crumbled blue cheese on top. Drizzle with ranch dressing before serving.
Notes
- Use white or brown rice according to your preference.
- Adjust the amount of buffalo sauce to your desired spice level.
- For a milder version, omit or reduce jalapeño slices.
- Feel free to substitute blue cheese with ranch or omit if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
