A vibrant, protein-packed bowl loaded with spicy buffalo chicken, wholesome grains, crisp vegetables, and a creamy ranch drizzle.

Scale

For Buffalo Chicken

1 ½ pounds chicken breast, diced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon pepper

½ cup buffalo sauce

1 tablespoon lemon juice

For Bowls

3 cups cooked brown rice or quinoa

4 cups chopped romaine

1 cup shredded carrots

1 cup diced cucumber

1 cup cherry tomatoes

1 avocado, sliced

1 cup corn

1 can black beans, drained

2 green onions sliced

For Ranch Drizzle

¾ cup Greek yogurt

2 tablespoons olive oil mayonnaise

1 tablespoon lemon juice

1 teaspoon dried dill

1 teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

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Cook rice or quinoa and set aside.

Season chicken with spices.

Cook chicken in skillet until done.

Toss chicken with buffalo sauce and lemon juice.

Whisk ranch ingredients together.

Assemble bowls with grains, vegetables, and buffalo chicken.

Drizzle with ranch and serve.

Great for meal prep.

Adjust buffalo sauce for spice preference.

Substitute cauliflower rice for a lower carb version.

Store dressing separately if preparing ahead.