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Buffalo chicken rice bowls divided into glass storage containers.
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5 from 7 votes

Buffalo Chicken Brown Rice Bowls

Buffalo chicken brown rice bowls are a delicious, high-protein meal that is perfect for meal prep. Tender bite-sized pieces of chicken breast are pan-cooked and coated in tangy buffalo sauce and then layered with garlicky green beans and brown rice. Fun twist! I mix cauliflower rice into my brown rice for an extra boost of fiber and veggie power!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DINNER
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 519kcal
Author: Dani Spies

Ingredients

  • 1 cup uncooked brown rice (short, medium or long grain brown rice will work, as long as it’s not a quick-cooking variety)
  • 8 cups water
  • 1.5 cups frozen cauliflower rice defrosted
  • 1/3 cup thinly sliced scallions
  • 1 pound green beans trimmed and cut into 1- inch pieces
  • 1 cup baby tomatoes chopped
  • 2 teaspoons avocado oil
  • 2 cloves garlic crushed
  • salt and pepper to taste
  • 1.25 pounds chicken tenders cut into bite-sized chunks
  • 1.5 teaspoon smoked paprika
  • 1.5 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup buffalo wing sauce
  • 1 tbsp avocado oil
  • 1/4 cup Primal Kitchen Ranch Dressing

Instructions

Rice

  • In a 3-4 quart pot, bring the water to a boil. Rinse the rice under cold water for up to one minute, removing any excess starch.
  • Add the rice to the boiling water. Reduce the heat just enough to maintain a steady boil. Boil, uncovered, for 30 minutes. Right before the rice is done cooking (3-5 minutes) add the cauliflower rice to the pot and cook until tender.
  • Drain in a fine mesh strainer and then return to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork, add in the chopped scallions and set aside.
    Fluffing rice with a fork.

Green Beans

  • Fill a medium pot with 1-2 inches of water and bring to a simmer. Put a steamer basket in the pot and place the green beans inside. Place a lid on the pot and steam for 5-7 minutes or until tender (but still crisp).
    Green beans in a steamer basket.
  • Transfer the beans to a medium-sized bowl. Add in crushed garlic, tomatoes, and avocado oil. Season with salt and pepper.

Chicken

  • Cut the chicken into bite-sized pieces, transfer into a bowl and season with smoked paprika, garlic powder, onion powder, salt and pepper. Toss that together making sure all of the chicken is lightly coated with the spices.
    Coating chicken in spices.
  • Heat avocado oil in a large, non-stick skillet over medium-high heat. Carefully add the chicken to the pan, making sure it is in a single layer. Sauté for 3-4 minutes or until golden brown and then flip the chicken bites and cook for another 3-4 minutes or until cooked through.
  • Turn the heat to low and stir in 1/2 cup of buffalo sauce (I am using Primal Kitchen). Gently toss the chicken in the sauce until all the chicken bites are lightly coated in buffalo sauce. Turn off the heat.
    Adding buffalo sauce to chicken pieces a skillet.

Build Your Bowl

  • I like to use the 3-cup Pyrex containers to prep and store these bowl. Evenly divide the rice mixture, buffalo chicken bites, and green beans amongst 4 containers, layering them next to one and other.
  • Drizzle 1 tbsp of ranch dressing over the top and enjoy! Or, place on a lid and store in the fridge for up to five days. Heat and enjoy when ready to eat. *Don’t add the ranch dressing until you are ready to eat.
    Glass container with chicken, rice and green beans.

Notes

Once completely cool, store these rice bowls in airtight containers, in the fridge, for up to 5 days. Don't add the ranch dressing until just before enjoying.

Nutrition

Serving: 1serving | Calories: 519kcal | Carbohydrates: 52g | Protein: 38g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 1856mg | Potassium: 1236mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1595IU | Vitamin C: 52mg | Calcium: 115mg | Iron: 3mg