Description
Kick standard buffalo chicken salads up a few satisfying notches with Hearty Buffalo Chicken Bowls!
These bowls are LOADED with goodness: tangy, spicy buffalo chicken, spiced roasted cauliflower, carrots, rice and greens. Finish with a drizzle of Greek yogurt ranch dressing for iconic buffalo flavor. They’re completely satisfying and crave-worthy.
As is the case with any hearty salad or bowl-style meal, a little bit of prep is involved to pull together all of the components. Feel free to take or leave any component depending on how much time you have (e.g. skip the roasted cauliflower, use store-bought ranch dressing, opt for just rice or just greens, etc.). This is a flexible recipe – have fun with it!
Easily vegetarian or vegan and majorly meal prep-friendly. Check the Recipe Notes, below, for the full how-to!
Ingredients
Scale
- easy skillet buffalo chicken, below
- simple roasted cauliflower, below
- 1 ½ cups cooked brown rice (½ cup dry cooked according to package directions)
- 2 cups packed baby arugula or greens of choice
- 2 cups packed thinly sliced cabbage
- 2 large carrots, peeled as desired and grated
- 4 ounces crumbled bleu cheese or shredded sharp white cheddar
- herby ranch yogurt drizzle
for the easy skillet buffalo chicken:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces (see Recipe Notes)
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- kosher salt and ground black pepper as desired
- ½ cup buffalo sauce
for the simple roasted cauliflower:
- 1 small head cauliflower, cut into bite-sized florets (approx. 16 ounces or 4 cups florets)
- 1 overflowing tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- kosher salt and ground black pepper as desired
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F, ensuring an oven rack is positioned in the center of the oven. Line a large baking sheet with foil for easy clean up as desired. Gather and prep ingredients according to Ingredients List, above.
- Roast the cauliflower: Place the cauliflower florets on the prepared baking sheet. Drizzle the olive oil over top, sprinkling with garlic powder, smoked paprika, ½ teaspoon kosher salt and ground black pepper as desired. Toss to coat, arranging the cauliflower such that they’re spaced out and have room to roast. Transfer to the oven and roast 25-30 minutes, until tender and browned. Remove from the oven and set aside for buffalo chicken bowl assembly.
- Cook the easy skillet buffalo chicken: Meanwhile, as the cauliflower roasts, prep the buffalo chicken. Melt the butter in a medium skillet over medium-high heat. Once melted, add the cubed chicken to the skillet, seasoning with the garlic powder, smoked paprika, 1 ½ teaspoons kosher salt and ground black pepper as desired. Cook, flipping occasionally, 2-3 minutes per side, or until the chicken is cooked through with golden brown edges. Pour in the hot sauce. Stir to combine, tossing the chicken to coat it evenly in the sauce and pan drippings. Set aside for buffalo chicken bowl assembly.
- Prepare the herby ranch yogurt drizzle: Meanwhile, as the cauliflower roasts and the buffalo chicken cooks, prep the ranch yogurt. In a small bowl, combine the Greek yogurt, garlic, chive or green onions, dill, and apple cider vinegar. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine. If needed, thin the mixture out with 3-4 tablespoons water, just until your desired consistency is reached. Set aside for serving, or store in an airtight container in the refrigerator for up to 5 days.
- Assemble the buffalo chicken bowls: Add the rice, arugula or greens of choice, and finely shredded cabbage to a large, shallow bowl. Pile the easy buffalo chicken, roasted cauliflower, grated carrots, and cheese over top. Finish with a generous drizzling of the herby ranch yogurt drizzle. Serve immediately – enjoy!
Notes
- Ingredient Notes:
- Chicken breasts vs thighs: You can use either boneless, skinless chicken thighs or chicken breasts for these hearty buffalo chicken bowls. While I typically gravitate towards thighs (they’re so much more flavorful and juicier!), I am partial to chicken breasts for this particular recipe.
- Vegetarian buffalo bowls: These hearty buffalo bowls are easily made vegetarian by omitting the buffalo chicken. Instead, double up on the roasted veggies – either double the cauliflower or add a large sweet potato. Roast as directed in Step 2, though be sure to use 2 baking sheets as needed to ensure the veggies have enough room to roast well. Once they come out of the oven, toss with Frank’s and assemble the bowls as described in Step 5.
- Vegan buffalo bowls: These hearty buffalo bowls are easily made vegan as well. Follow the vegetarian buffalo bowls guidance above. Swap the Greek yogurt with your favorite dairy-free yogurt substitute and be sure to omit cheese or use your favorite dairy-free cheese.
- Storage and Reheating: Leftover buffalo chicken, roasted cauliflower, and herby yogurt ranch drizzle will keep, stored in separate airtight containers in the refrigerator, for up to 4 days. Reheat the chicken and cauliflower in the microwave until warmed through, then assemble buffalo chicken bowls as desired.
- 20-Minute Meal Prep: Nearly all of the active prep work for these hearty buffalo chicken bowls comes from prepping the veggies and the herby ranch yogurt drizzle. Prep either or both in advance to get a head start on your buffalo chicken bowls – it takes 20 minutes, tops:
- Vegetable prep: Grate 2 large carrots, thinly slice enough cabbage for 2 cups packed, and break down 1 small head of cauliflower into bite-sized florets. Transfer to individual airtight containers and store in the refrigerator for up to 5 days. (>10 minutes active prep)
- Prepare the herby ranch yogurt drizzle according to Step 4 of Recipe Directions above. Store in a jar or airtight container in the refrigerator for up to 5 days. (>10 minutes active prep)