Description
This buffalo chicken rice bowl is simple, balanced, tasty and one of those “back pocket meal ideas” when you need dinner in a hurry.
Ingredients
Units
Scale
- 3 cups shredded chicken (from 1 rotisserie chicken)
- 1/4 cup buffalo sauce + more for drizzling
- 10oz sweet potato fries (half 20oz bag, or about 2 cups fries)
- 3 cups shredded lettuce (romaine or green leaf)
- 1/4 cup ranch dressing + more for drizzling
- 1 cucumber, seeds scraped out and cubed
- 4 green onions, chopped
- 1-2 cups cooked brown rice
- Feta or blue cheese crumbles, optional, for serving
Instructions
Bake or air fry your sweet potato fries per the package instructions.
Toss shredded chicken with buffalo sauce until well combined.
Chop the lettuce and dress with ranch, tossing to lightly coat each piece.
Cook your rice or whole grain of choice.
Assemble your bowls. Layer in rice, lettuce, shredded chicken, cucumbers and sweet potato fries. Top with green onions, drizzle with more buffalo sauce and ranch dressing and crumble on some feta cheese!
Notes
Refer to blog post above for variation ideas, substitution ideas and answers to frequently asked questions!
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Nutrition
- Serving Size: 1/4 recipe
- Calories: 461
- Sugar: 6.2 g
- Sodium: 763.8 mg
- Fat: 15.4 g
- Carbohydrates: 51.1 g
- Protein: 31.6 g
- Cholesterol: 92.9 mg