Buffalo Chicken Bowls

Name: Buffalo Chicken Bowls
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Tapioca Starch (1/4 cup tapioca starch); 1 tsp Garlic Powder (1 tsp garlic powder); ¾ tsp Chili Powder (1/4 tsp chili powder + 1/2 tsp chili powder); ¼ tsp Cumin Seeds (1/4 tsp cumin); ½ tsp Smoked Paprika (1/2 tsp smoked paprika); ¾ tsp Table Salt (1/2 tsp salt + 1/4 tsp salt); 1 tsp Black Pepper (1/2 tsp black pepper + 1/2 tsp black pepper); 2 tbsp Olive Oil (2 tbsp olive oil); 2 pieces Chicken Breast (2 large chicken breasts (boneless and skinless, cubed)); ¼ cup Hot Sauce (1/4 cup hot sauce); 2 tbsp Honey (2 tbsp honey); 1 tbsp Lime Juice (1 tbsp freshly squeezed lime juice); 4 pieces Garlic (4 garlic cloves (minced)); ½ tsp Onion Powder (1/2 tsp onion powder); 2 cup Basmati Rice (2 cups cooked basmati rice); 1 cup Corn Kernels (1 cup corn kernels); 1 cup Black Beans (1 cup black beans (drained and rinsed)); 2 pieces Scallion (2 green onions (sliced)); 1 piece Avocado (1 avocado (sliced)); ¼ cup Ranch Dressing (1/4 cup ranch dressing); 0 pieces Parsley (Fresh parsley (chopped))

Buffalo Chicken Bowls - Lunch (American)

28 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Tapioca Starch¼ cup · 1/4 cup tapioca starch
Garlic Powder1 tsp · 1 tsp garlic powder
Chili Powder¾ tsp · 1/4 tsp chili powder + 1/2 tsp chili powder
Cumin Seeds¼ tsp · 1/4 tsp cumin
Smoked Paprika½ tsp · 1/2 tsp smoked paprika
Table Salt¾ tsp · 1/2 tsp salt + 1/4 tsp salt
Black Pepper1 tsp · 1/2 tsp black pepper + 1/2 tsp black pepper
Olive Oil2 tbsp · 2 tbsp olive oil
Chicken Breast2 pieces · 2 large chicken breasts (boneless and skinless, cubed)
Hot Sauce¼ cup · 1/4 cup hot sauce
Honey2 tbsp · 2 tbsp honey
Lime Juice1 tbsp · 1 tbsp freshly squeezed lime juice
Garlic4 pieces · 4 garlic cloves (minced)
Onion Powder½ tsp · 1/2 tsp onion powder
Basmati Rice2 cup · 2 cups cooked basmati rice
Corn Kernels1 cup · 1 cup corn kernels
Black Beans1 cup · 1 cup black beans (drained and rinsed)
Scallion2 pieces · 2 green onions (sliced)
Avocado1 piece · 1 avocado (sliced)
Ranch Dressing¼ cup · 1/4 cup ranch dressing
Parsley0 pieces · Fresh parsley (chopped)

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Steps

1In a medium bowl, combine the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Add the cubed chicken and toss until evenly coated.
2Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 5–8 minutes per side, until golden brown and fully cooked. Stir slightly at the end to separate the pieces.
3While the chicken cooks, whisk together the hot sauce, honey, lime juice, garlic, chili powder, onion powder, salt, and pepper in a large bowl. Set aside about 1/4 cup of the sauce for drizzling later.
4Transfer the cooked chicken to a paper towel briefly to remove excess oil. Then add it to the bowl with the buffalo sauce and toss until fully coated.
5Divide the cooked basmati rice evenly among 4 bowls. Top each with corn, black beans, and buffalo chicken. Add sliced green onions and avocado.
6Drizzle with the reserved buffalo sauce and ranch dressing. Garnish with fresh parsley and serve immediately.