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This buffalo chicken bowl is your new weeknight dinner hero! Tender, juicy shredded chicken is served over fluffy turmeric rice with fresh, crisp vegetables and a drizzle of ranch. Ready in just 30 minutes, these protein-packed bowls are perfect for busy families!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
Okay, I need to be straight with you about something! This recipe started as a Whole30 meal prep post, but over the years, it’s evolved into something that works better for on-the-go families – which means it’s no longer strictly Whole30 compliant. I’ve gotten so many requests for a version that kids would actually eat and that felt more like comfort food, so here we are!
But don’t worry, my Whole30 friends, I’ve got you covered with easy swaps below. The beauty of this recipe is that it’s totally adaptable. Want it Whole30? Make the modifications. Want comfort food your whole family will devour? Follow it as written. Either way, you’re getting incredible buffalo chicken that meal preps but tastes like a dream!
Why This Recipe is So Good
- Your Instant Pot does all the heavy lifting while you prep the toppings – no babysitting required, so it’s really a set-it-and-forget-it simplicity, which is awesome for busy moms!
- Kids love the buffalo chicken (it’s not too spicy!), adults love the fresh vegetables, and everyone gets to build their bowl exactly how they want it. A total family dinner win!
- These buffalo chicken rice bowls keep beautifully in the fridge for up to 4 days, and here’s a secret: the flavors actually get better overnight.
- If you want supreme restaurant flavors at home without the cost, this combines the satisfaction of buffalo chicken wings, but it’s way healthier and more filling. Plus, you know exactly what’s going into your food.
What You Need to Know Before You Start
- Feel free to use pre-shredded carrots to make this meal prep idea even easier.
- Mix things up by using cooked rice; try out my Instant Pot rice recipes to quicken the process: Brown Rice, Basmati Rice, Jasmine Rice (in under 10 minutes).
- You can use fresh or frozen chicken, as both work. When using frozen chicken, make sure the breasts are separated and not in one big block, as they won’t cook through that way. No need to thaw first!
- Be balanced on that heat level. Most buffalo sauces have a nice kick without being too spicy for most kids. If you want it milder, start with half the sauce and add more to taste during the sauté step, or keep the sauce on the side so your kids can add as they wish.
Recipe Variations
Boost the Veggies: Substitute in whatever veggies you like! Ideas include mini peppers, whole snacking cucumbers (Less chopping!), raw zucchini sticks, or baby carrots. For this meal prep idea, it’s all about what you like and have on hand!
Make it Low-Carb: Swap the rice for cauliflower rice – either store-bought or freshly riced cauliflower works super well.
Frequently Asked Questions
Ohh, sister, if you don’t have an Instant Pot, I can’t wait for you to get one. It’ll be a total game-changer with your meal prep ideas for the week, and it makes dinner so dang easy, too! I personally like the Instant Pot DUO60 6 Quart, since it’s big enough but not too big. The functionality is all I need, too. Grab one for yourself! Click here to check out the one I love (u003cu003cu003c affiliate link!).
For sure! Cook on high for 3 hours or low for 6 to 8 hours with the same ingredients, then shred and stir in any remaining sauce.
Buffalo sauce has a kick but isn’t overpowering or too spicy for most people, including kiddos. If you’re heat-sensitive, start with half the sauce and add more to taste.
Yay to time-savers! Use about 3 cups of shredded rotisserie chicken. Just heat it in a skillet with the buffalo sauce and butter mixture for 3 to 4 minutes to absorb the flavors.
Totally! Cool completely, then freeze in airtight containers for up to 6 months. Thaw overnight in the fridge before reheating.
Oh my goodness, YES! This is honestly one of my favorite meal prep recipes. The buffalo chicken and rice keep perfectly for up to 4 days in the fridge. Store your warm stuff (chicken and rice) in meal prep containers, but keep all those fresh toppings separate. Nobody wants soggy cucumber by Wednesday (yuck)! Just heat the chicken and rice for 45 seconds, pile on your fresh veggies and dressing, and you’ll feel like you’re eating a brand-new meal every day.
Replace the Rice: Use 4 cups of cauliflower rice instead of regular rice. You can buy it pre-riced or pulse cauliflower florets in a food processor. Steam it the same way, adding salt and turmeric.
Check Your Buffalo Sauce: Make sure it’s Whole30 approved – Frank’s RedHot Original is compliant (just aged cayenne peppers, vinegar, water, salt, and garlic powder), but avoid any buffalo sauces with added sugar or non-compliant ingredients.
Skip the Dairy: Leave off the blue cheese and ranch dressing. Instead, drizzle with a little extra buffalo sauce or make a quick Whole30 ranch using compliant mayonnaise, coconut milk, and herbs.
Keep Everything Else: The chicken, vegetables, and cooking method stay exactly the same. You’ll still get those amazing meal prep benefits with all the Whole30 compliance!
More Tasty Buffalo Chicken Recipes
- Buffalo Chicken Alfredo
- Buffalo Chicken Mac and Cheese
- Whole30 Buffalo Chicken Salad
- Buffalo Chicken Sandwich
- Buffalo Chicken Soup
- Oven-Baked Buffalo Chicken Egg Rolls
- Buffalo Chicken Sliders
- Instant Pot Buffalo Chicken Dip
- Buffalo Chicken Tacos
- Buffalo Chicken Salad
- Slow Cooker Buffalo Chicken Dip
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Buffalo Chicken Bowls
Equipment
- Instant Pot
Ingredients
- 2 medium boneless skinless chicken breasts
- ⅓ cup buffalo sauce
- 1 cup rice uncooked
- salt to taste
- pinch turmeric if desired
- 1 cucumber thinly sliced
- 1 cup grape tomatoes halved
- 2 green onions thinly sliced if desired
- ranch dressing for drizzling shredded
- celery sticks for garnish or sliced celery for garnish
- shredded carrots diced
- cup blue cheese for garnish halved
Instructions
Make the Rice
- Steam 1 cup rice according to package directions. Stir in salt to taste and pinch of turmeric.
Prepare the Chicken
- Combine 2 medium chicken breasts, ⅓ cup buffalo sauce, and salt in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes.
- Use quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Cook on Sauté mode a few minutes until sauce is absorbed.
Prepare the Rice Bowls
- Divide rice among 4 bowls. Top with buffalo chicken, 1 sliced cucumber, 1 cup halved grape tomatoes, 2 sliced green onions, shredded carrots, and celery sticks.
- Finish with blue cheese and ranch dressing for drizzling.
Video
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This is the best and easiest recipe!! I do the slow cooker and it’s foolproof.
The slow cooker makes this one an absolute dream! Thanks so much for your review, Grace!
Is there a way to make this without an instant pot or slow cooker?
Sure, you’d just need to cook the chicken and shred it, then mix it with the hot sauce, ghee, salt, and mayo in a saucepan until everything’s warmed through and thickened.
This meal is delicious, I have made it a few times for lunch now. The only modification I did was to put the cauliflower rice and chicken in a different container so I could warm it up.
Perfect! We do that all the time at my house, too. ☺️ So happy you enjoyed it, Robin!
sounds great but I don’t think you have enough water in the pot to bring it up to pressure?!?
The ghee and hot sauce were enough for it to work for us, but YMMV! Every Instant Pot is different.
Yum! Can’t wait to try this out.
Hope you love it as much as we do!
Sounds delicious, but I don’t understand why you don’t have a single page recipe for a screen shot or even for printing. Internet is NOT always available. Nice to have an accessible recipe.
Hi, Lisa! If you use the “Print Recipe” button on the recipe card, it’ll open the recipe in a printer-friendly format. You can print it with or without photos, or you can screenshot and save it if that’s easier!
We have this recipe at my house all the time. Everyone loves it, and it turns out perfectly every time!
So glad you and your family love this recipe! 🙂