These buffalo chicken rice bowls have spicy breaded chicken, the most delicious cucumbers, and the best satisfying and nutritious toppings! Between the pickled red onions, the bright herbs, and a sprinkle of crumbled cheese, this bowl is full of all the the best flavors and textures!
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These easy buffalo chicken bowls just might be your new favorite meal for a busy weeknight when you're craving something delicious but also nutritious. Not only is it a great dinner, but it would also be perfect to add to your list of easy meal prep recipes. If you're a buffalo chicken wing or caesar salad fan but are looking for a new way to incorporate it into your weekly meals then you will love these 35 minute bowl-style meals!
While the tender buffalo chicken with panko crumbs is so delicious, the toppings on this rice bowl might be what really make it the best recipe! To make for the best cucumber topping we use Uno Bites™ Nano Cucumbers from Pure Flavor which are crispy, crunchy, and full of flavor. When sliced super thin and tossed with olive oil, lime juice, and some seasonings, they make for the most delicious and hydrating topping. I can't get enough of this super satisfying bowl and think you will love it too!
If you're looking for another satisfying recipe made with whole ingredients we think you'll love our Cheesy White Bean Tomato Bake, or if you're looking for another tasty recipe that would be great for meal prep then be sure to check out our Spicy Chicken Fajitas!
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Why You'll Love these Bowls
- They have the best flavor and texture combination. Between the crispy spicy breaded chicken, the mild rice, the slightly acidic veggie toppings, and the creamy cheeses and ranch dressing, these bowls have everything you may be looking for in a satisfying meal!
- The chicken is so good. When I was testing this recipe I accidentally tested an entire piece of chicken because the panko and buffalo sauce combination was so delicious that I simply could not stop!
- The nano-sized cucumbers are the best! If you like small cucumbers then you will absolutely love these super crunchy and flavorful ones from Pure Flavor. I can often find them in my local grocery store and whenever I see them I always make sure to grab them!
Ingredients for these Buffalo Chicken Bowls
While it may look like a slightly longer ingredients list it's mostly simple and we've also listed some substitutions below.
- Red onion - Make sure to slice the red onion very thin so that it pickles quickly.
- White vinegar - We don't include a precise amount in the recipe card as we recommend just using enough to cover the sliced red onions in a small bowl. If you don't have white vinegar you could also use red wine vinegar or apple cider vinegar, the onions will just have a slightly different flavor.
- Buffalo sauce - My favorite is to use a spicy buffalo sauce (not hot sauce), but if you do plan on using a pure hot sauce I recommend mixing it with a bit of melted butter first.
- Panko - Breadcrumbs work too but I love the crunch the slightly larger panko crumbs add!
- Garlic powder and onion powder - Add a little extra flavor to the chicken.
- Chicken - Make sure to pound the chicken thin as it makes it cook more evenly and I think it makes it easier to eat when added on the rice bowl. I like using boneless skinless chicken breast but you could also use chicken tenders or boneless chicken thighs, just be sure to adjust the cooking time as needed. Shredded chicken would also be great if you prefer that!
- Olive oil - For topping the chicken to make the panko crunchy and for tossing with the sliced cucumber. You could also use avocado oil!
- Uno Bites™ Nano Cucumbers - The most delicious tiny cucumbers! They're super crunchy and their hydrating flavor pairs so well with the spicy buffalo chicken in this bowl.
- Lime juice - Make sure to add fresh lime juice as the acidity pairs so well with the cucumbers.
- Rice - As noted in the recipe card, use whichever type and amount of rice you like for each bowl. My personal preference is store-bought sticky white rice cooked according to the package directions, but brown rice, cauliflower rice, or any other type of rice you love works great.
- Shredded carrot - Adds a great crunch! Feel free to use pre-shredded or shred your own.
- Avocado - Optional, but some thin slices of avocado (or cubes) pair great with the other ingredients.
- Cotija or feta cheese - I personally love the sharpness of cotija, but crumbled feta would also be perfect. If you like blue cheese crumbles typically with buffalo recipes then they would also be great here!
- Chives and cilantro - Add some herby brightness! Feel free to add as much or as little of each as you like. Sliced green onions would also work instead of chives.
- Ranch - For drizzling! I like this bowl as is with a little extra lime juice personally, but if you want a bit more sauciness then some ranch dressing or blue cheese dressing can definitely be added on top. Homemade ranch or store-bought works great.
See recipe card below for quantities.
Step by Step Instructions
These easy bowls are ready in just 35 minutes!
Step 1: Preheat the oven. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
Step 2: Make the quick pickled onions. Add the thinly sliced red onion to a small bowl and cover with vinegar. Set aside.
Step 3: Prepare the chicken. Add the buffalo sauce to a shallow bowl and combine the panko breadcrumbs, salt, pepper, garlic powder, and onion powder in another shallow bowl. Coat each chicken breast first in the buffalo sauce then dredge in the panko, making sure to press down so the chicken is very well coated in the crumbs. Place the coated chicken on the baking sheet.
Step 4: Cook the chicken. Drizzle the chicken breasts with 2 tablespoons olive oil (see note) then bake for 12-15 minutes or until chicken is cooked through and reaches an internal temperature of 165°F. Cook time will vary depending on how thin your chicken is. In the last few minutes of cooking broil the chicken until it is lightly golden and crisp. Remove from oven and set aside.
Step 5: Prepare the cucumbers. Meanwhile, slice the cucumbers and add them to a medium bowl with the remaining 2 tablespoons olive oil, the lime juice, salt, and pepper.
Step 6: Finish the chicken. Slice the chicken into strips and drizzle with additional buffalo sauce if desired.
Step 7: Finish the bowls. To assemble the bowls, add rice to a shallow bowl then top with the sliced chicken and some of the marinated cucumbers and pickled red onions. Add on shredded carrot, avocado slices (not pictured), then sprinkle with cotija or feta cheese, chives, and cilantro. Drizzle with additional buffalo sauce, lime juice, and ranch dressing if desired.
Tips for Making this Dish
- When coating the chicken breasts with panko be sure to press down firmly so that the crumbs stick to each side, and don't be afraid to flip the pieces multiple times until every section is fully coated!
- I definitely recommend not skipping the marinated cucumbers or pickled red onions as they add some extra acidity and liquid to the bowl.
- If you're making this as a meal prep recipe I recommend storing the ingredients separated in meal prep containers (as opposed to layered) so that you're able to heat up the chicken or rice separately if desired!
FAQs
The possibilities are endless! Other ideas I have include black beans, cherry tomatoes, grape tomatoes, or bell peppers.
It's up to you! My preference is to have warm chicken and rice and room temperature other ingredients but if you make these for a meal prep recipe then it's totally up to you how you want to eat them!
These easy buffalo chicken rice bowls are so delicious thanks largely to the amazing crunch and flavor of the Pure Flavor Uno Bites™ Nano Cucumbers! If you see them in stores I highly recommend buying them because they add so much to this dish.
Storing and Freezing
Prepared bowl ingredients can be stored in the refrigerator in an airtight container or multiple containers for 3-4 days and reheated as needed.
I don't recommend freezing the components of this recipe.
Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Buffalo Chicken Rice Bowls with Cucumber
Ingredients
- ½ red onion thinly sliced
- white vinegar for covering sliced red onion
- ¼ cup buffalo sauce plus additional for drizzling
- 1 cup panko breadcrumbs
- kosher salt
- black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 chicken breasts thinly pounded
- ¼ cup olive oil divided
- 1 pack Uno Bites™ Nano Cucumbers
- juice of 1 lime plus additional for serving
- rice cooked, for dividing between bowls (see note)
- ½ cup shredded carrot
- 1-2 avocados thinly sliced
- cotija or feta cheese
- chives finely chopped, for garnish
- cilantro for garnish
- ranch optional, for drizzling
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Add the thinly sliced red onion to a small bowl and cover with vinegar. Set aside.½ red onion, white vinegar
- Add the buffalo sauce to a shallow bowl and combine the panko breadcrumbs, salt, pepper, garlic powder, and onion powder in another shallow bowl. Coat each chicken breast first in the buffalo sauce then dredge in the panko, making sure to press down so the chicken is very well coated in the crumbs. Place the coated chicken on the baking sheet.¼ cup buffalo sauce, 1 cup panko breadcrumbs, kosher salt, black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 4 chicken breasts
- Drizzle the chicken breasts with 2 tablespoons olive oil (see note) then bake for 12-15 minutes or until chicken is cooked through and reaches an internal temperature of 165°F. Cook time will vary depending on how thin your chicken is. In the last few minutes of cooking broil the chicken until it is lightly golden and crisp. Remove from oven and set aside.¼ cup olive oil
- Meanwhile, slice the cucumbers and add them to a medium bowl with the remaining 2 tablespoons olive oil, the lime juice, salt, and pepper.¼ cup olive oil, 1 pack Uno Bites™ Nano Cucumbers, juice of 1 lime
- Slice the chicken into strips and drizzle with additional buffalo sauce if desired.
- To assemble the bowls, add rice to a shallow bowl then top with the sliced chicken and some of the marinated cucumbers and pickled red onions. Add on shredded carrot, avocado slices (not pictured), then sprinkle with cotija or feta cheese, chives, and cilantro. Drizzle with additional buffalo sauce, lime juice, and ranch dressing if desired.rice, ½ cup shredded carrot, 1-2 avocados, cotija or feta cheese, chives, cilantro, ranch
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