Description
A flavorful and vibrant meal, Buffalo Chicken Rice Bowls combine crispy buffalo chicken with fresh marinated cucumbers, pickled red onions, creamy avocado, and tangy cheese over a bed of rice. This recipe is perfect for a quick and delicious dinner that packs a punch of bold flavors and delightful textures.
Ingredients
Pickled Red Onions
- ½ red onion, thinly sliced
- white vinegar, enough to cover sliced red onion
Breading & Chicken
- ¼ cup buffalo sauce (plus additional for drizzling)
- 1 cup panko breadcrumbs
- kosher salt, to taste
- black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 chicken breasts, thinly pounded
- ¼ cup olive oil, divided
Cucumber Salad
- 1 pack Uno Bites™ Nano Cucumbers, sliced
- juice of 1 lime
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil (from the reserved olive oil)
To Assemble
- cooked rice, for dividing between bowls
- ½ cup shredded carrot
- 1-2 avocados, thinly sliced
- cotija or feta cheese, for sprinkling
- chives, finely chopped, for garnish
- cilantro, for garnish
- ranch dressing (optional, for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prepare for baking the chicken.
- Pickle Onions: Place the thinly sliced red onion in a small bowl and cover with white vinegar. Set this aside to let the onions pickle while you prepare the other ingredients.
- Prepare Breading: Pour the buffalo sauce into a shallow bowl. In another shallow bowl, combine panko breadcrumbs, kosher salt, black pepper, garlic powder, and onion powder. This will be used to coat the chicken for a crispy texture.
- Coat Chicken: Dip each thinly pounded chicken breast first into the buffalo sauce, then dredge thoroughly in the panko mixture, pressing the crumbs firmly onto the chicken. Place the coated chicken breasts on the prepared baking sheet.
- Drizzle Oil & Bake: Drizzle 2 tablespoons of olive oil over the coated chicken breasts. Bake the chicken for 12-15 minutes, or until fully cooked and the internal temperature reaches 165°F. In the last few minutes of baking, switch to broil to crisp and lightly brown the chicken. Remove from the oven and set aside.
- Prepare Cucumber Salad: While the chicken bakes, slice the cucumbers and combine them in a medium bowl with 2 tablespoons olive oil, the juice of one lime, salt, and pepper. Toss well to coat.
- Slice Chicken: Once the chicken has cooled slightly, slice it into strips and drizzle with additional buffalo sauce if you like extra heat.
- Assemble Bowls: Divide cooked rice into shallow bowls. Layer with sliced chicken, marinated cucumbers, and pickled red onions. Add shredded carrot, avocado slices, and sprinkle cotija or feta cheese on top. Garnish with finely chopped chives and cilantro. Drizzle with additional buffalo sauce, a squeeze of lime, and ranch dressing if desired.
Notes
- Ensure chicken breasts are thinly pounded for even cooking and to achieve a crispy crust.
- Adjust amount of buffalo sauce to suit your spice preference; additional sauce can be served on the side.
- Panko breadcrumbs are key for achieving a crispy texture—do not substitute with regular breadcrumbs.
- Cooked rice can be white, brown, or your preferred variety; plan accordingly.
- Broiling at the end crisps up the crust; watch closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
