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Buffalo Chicken Rice Bowls with Roasted Broccoli Recipe

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4.1 from 15 reviews

Buffalo Chicken Rice Bowls with Roasted Broccoli offer a spicy and savory meal featuring tender, buffalo sauced chicken paired with crispy roasted broccoli. Served over fluffy rice and topped with fresh vegetables, tangy blue cheese, and creamy ranch dressing, this 30-minute dish is a perfect balanced meal with bold flavors and a satisfying crunch.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

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

Chicken and Seasoning

  • 8 oz. boneless, skinless Chicken Breast
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Kosher Salt (Diamond Crystal) or 1/4 tsp. any other salt
  • 1/4 tsp. Smoked Paprika

Other Ingredients

  • 1 tbsp. Olive Oil (divided)
  • 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

  1. Prep and Roast the Broccoli: Preheat the oven to 400°F. Mix garlic powder, onion powder, kosher salt, and smoked paprika in a small bowl. Toss broccoli florets with 2 teaspoons olive oil and half of the seasoning mix in a large bowl until well coated. Spread the broccoli on a baking sheet and roast for 15-18 minutes until slightly crispy and charred at the edges.
  2. Prep the Chicken: Cut the chicken breast into bite-sized pieces (about 1/2″–1″). In the same bowl used for the broccoli, toss the chicken with the remaining 1 teaspoon olive oil and the remaining seasoning mixture until evenly coated.
  3. Cook the Chicken and Jalapeños: Heat a large non-stick skillet over medium heat. Add the seasoned chicken pieces and sliced jalapeño to the pan. Cook for 6-8 minutes, turning frequently, until the chicken is browned on all sides and reaches an internal temperature of 165°F, and the jalapeños have softened.
  4. Add Some Sauce: Lower the heat to low. Stir in unsalted butter and Frank’s Red Hot Sauce, tossing the chicken in the pan to coat the pieces evenly with the buffalo sauce. Remove from heat once the broccoli is done roasting.
  5. Build Your Bowls: Evenly divide cooked rice between two bowls. Layer buffalo chicken and roasted broccoli on top. Sprinkle with red onions, shredded carrots, chopped green onions, and blue cheese crumbles. Drizzle with ranch dressing before serving for a creamy finish.

Notes

  • For a milder dish, reduce the amount of jalapeño or omit it entirely.
  • Substitute blue cheese with shredded cheddar or mozzarella if preferred.
  • Brown rice can be used instead of white rice for added fiber.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • To reheat, warm in a skillet or microwave until heated through.

Find it online: https://allcookedup.com/buffalo-chicken-rice-bowls-with-roasted-broccoli-recipe/