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Buffalo Chicken Rice Bowl

Macro-friendly Buffalo Chicken Rice Bowls made in the slow cooker or Instant Pot, featuring tender buffalo-shredded chicken, rice, fresh veggies, and a high-protein homemade ranch dressing.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • ½ cup hot sauce (Frank’s Red Hot)
  • ¼ cup melted ghee or butter
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 cup plain non-fat Greek yogurt
  • ⅓ cup unsweetened almond milk
  • 1 tbsp fresh chopped dill
  • 1 tsp dried chives
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • ½ tsp onion powder
  • 2 tsp lemon juice
  • ½ tsp salt, plus more to taste
  • 1 cup brown or white rice, uncooked
  • 1 cup diced cucumber
  • 1 cup matchstick carrots
  • ½ cup diced red onion
  • ½ cup blue cheese crumbles (optional)
  • ¼ cup chopped green onions

Instructions

  1. Add the chicken breasts, hot sauce, melted ghee, paprika, garlic powder, and salt into the slow cooker. Cook on low for 6–7 hours or on high for 2–3 hours.
  2. Shred the chicken with two forks and keep warm.
  3. Cook the rice according to package directions.
  4. Make the ranch dressing: Whisk together Greek yogurt, almond milk, dill, dried chives, garlic powder, dried parsley, onion powder, lemon juice, and salt until smooth.
  5. Assemble the bowls: Layer rice, shredded buffalo chicken, cucumber, carrots, and red onion in each bowl; drizzle with ranch dressing; top with blue cheese crumbles and green onions. Enjoy!

Notes

  • Nutrition facts are for 1 serving (¼ of recipe) and do not include blue cheese crumbles.
  • To make dairy-free, substitute vegan butter for ghee and mayo for Greek yogurt; omit blue cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; keep toppings and dressing separate.
  • To use store-bought buffalo sauce, omit hot sauce and ghee and instead use ¾ cup of your favorite buffalo sauce.

Nutrition

Keywords: buffalo chicken rice bowls, meal prep, high protein, macro-friendly