Crispy Buffalo Chicken Bowls

Crispy Buffalo Chicken Bowls

Crispy Buffalo Chicken Bowls that come together in under 40 minutes, have 35 grams of protein, and are SO full of flavor! I've been making these for dinner multiple times a week lately and they always turn out so good. The crispy chicken is coated in a sweet, savory, and perfectly spicy buffalo sauce, then served over rice and crunchy veggies. And as a busy mom, I love that these healthy bowls can be made in one pan! If you've been looking for an easy healthy dinner idea, this buffalo chicken recipe is truly the best.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings Bowls

Calories 544kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Crispy Chicken

1/4 cup tapioca starch
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium boneless skinless chicken breasts, cubed about 3 cups or 1 1/2 pounds
2 Tablespoons avocado oil

Buffalo Sauce

1/4 cup hot sauce
1/4 cup honey
1 Tablespoon freshly squeezed lime juice
2 teaspoons minced garlic
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

Bowls

2 cups cooked jasmine rice
2-3 cups chopped celery
2-3 cups sliced carrots
1 medium avocado sliced (optional)
1 medium green onion stalk chopped, for garnish
healthy ranch dressing or crumbled blue cheese optional

Instructions

In a medium bowl, mix the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper.
Add in the cubed chicken and toss until well coated.
In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in the chicken.
Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are golden brown and the chicken is fully cooked). Once cooked stir a bit to break up the pieces.
While the chicken cooks – In a large bowl whisk the sauce ingredients, and set aside about 1/4 cup of the sauce.
Transfer the cooked chicken to a paper towel to allow any excess oil to drip off.
Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
Assemble the bowls – evenly divide the rice, veggies, and chicken, then top with chopped green onions. Drizzle each bowl with the extra sauce and a drizzle of healthy ranch dressing (optional)!

Video

Nutrition