Gluten Free Buffalo Chicken and Rice Bowls: A Quick and Easy Dinner Recipe
Looking for a spicy, protein-packed meal that’s gluten-free and easy to prepare? This Gluten Free Buffalo Chicken and Rice recipe is a delicious way to enjoy your favorite buffalo flavors in a nutritious, satisfying meal. Whether you’re meal prepping for the week or need a quick dinner on a busy night, this dish is sure to please. With precooked chicken, buffalo sauce, and Seeds of Change Spanish Rice or your favorite rice packet, you’ll have a satisfying meal on the table in no time. Plus, this recipe offers options like adding quinoa and kale for an extra nutrient boost. Let’s dive into the recipe!
Ingredients for Gluten-Free Buffalo Chicken Rice Bowls
- 1 packet of Seeds of Change Spanish Rice (or any preferred rice packet like brown rice or white rice)
- 1 1/2 cups precooked chicken (or frozen chicken, thawed)
- 1/2 cup buffalo sauce (Primal Kitchen and Frank’s Red Hot are great choices)
- 1/2 cup homemade ranch dressing (click here for the best dairy free ranch dressing you’ll ever try)
- 1/2 cup quinoa and kale (optional, I use the frozen variety from Publix)
- Olive oil or avocado oil for cooking
Instructions
Step 1: Prepare the Chicken
- If you’re using precooked chicken or rotisserie chicken, simply shred it into bite-sized pieces using a fork or a food processor. If starting with frozen chicken, thaw it in the microwave or cook it on the stovetop frozen. This recipe works well with any tender chicken.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the chicken to the skillet and cook until warmed through, about 5-6 minutes.
- Stir in buffalo sauce until the chicken is evenly coated. Add more or less sauce depending on your desired level of spice.
Step 2: Cook the Rice and Quinoa
- While the chicken is cooking, prepare your Seeds of Change Spanish Rice according to the packet instructions. You can also substitute with regular rice, brown rice, white rice or your favorite flavored rice packet if preferred. I’ve used cilantro lime rice multiple times when I ran out of Spanish rice, and it tastes amazing in this recipe. If you’re using an instant pot, you can cook the rice in there for an easy, hands-off method.
- Optional: Add quinoa and kale to the rice for extra protein and leafy greens. Heat in a separate pan or in the microwave until warmed through.
Step 3: Assemble the Bowls
- In a large mixing bowl, combine the cooked rice and quinoa, if using, otherwise, just add your rice to a bowl.
- Top with the buffalo chicken mixture, and then drizzle with ranch dressing.
Step 4: Serve and Garnish
- Divide the mixture evenly into meal prep containers or serve immediately. If you’re prepping for the week, store each serving in an airtight container in the fridge.
- Drizzle with homemade ranch dressing for that classic buffalo flavor. If you like a little extra crunch, add some cherry tomatoes or crunchy vegetables like celery and cucumbers.
Step 5: Enjoy!
- Serve your Buffalo Chicken Rice Bowl warm. This recipe is perfect for a quick meal time or easy dinner recipe. Pair with a side salad or enjoy it as-is for a complete high-protein meal.
Cooking Tips for the Best Buffalo Chicken and Rice
- Use Leftover Chicken: This recipe is a great way to use up leftover chicken. If you have extra from a previous dinner, just reheat it with the buffalo sauce for a quick meal.
- Meal Prep-Friendly: Store leftovers in airtight containers and refrigerate for up to 4 days. This makes it easy to grab a pre-made lunch or dinner during the week.
- Slow Cooker Option: If you prefer, you can make the buffalo chicken in a slow cooker. Simply add the chicken and buffalo sauce to the slow cooker, set it on medium-low heat, and cook for 2-3 hours until the chicken is tender.
- Customize Your Ingredients: This recipe is versatile! Swap the Spanish rice for cauliflower rice if you want to make it low carb. Add black beans for extra fiber, or serve over a bed of rice or leafy greens for a lighter version.
Nutrition Facts and Serving Size
This recipe yields about 4 servings. Each serving is approximately 300-350 calories, depending on the type of rice and additional toppings used. Here’s a rough breakdown of the nutrition facts:
- Protein: 25-30g per serving, depending on the amount of chicken used.
- Carbohydrates: Approximately 40-50g per serving if using brown rice or regular rice.
- Healthy Fats: 8-12g per serving from olive oil.
- Vitamins: Vitamin C as well as fiber from quinoa and kale.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights when you need a fast meal. It’s also ideal for easy meal prep recipes.
- Customizable: Adjust the level of spice, add your favorite toppings, or swap out the type of rice for a low carbversion.
- High Protein: The shredded chicken and quinoa make this a high protein meal that will keep you full for longer.
- Delicious Buffalo Flavor: The buffalo wing sauce pairs perfectly with the creamy ranch, creating a balanced, flavorful dish.
Frequently Asked Questions
1. Can I use a different type of buffalo sauce?
- Yes! Feel free to use your favorite buffalo wing sauce. Primal Kitchen and Frank’s Red Hot are both excellent choices. If you like a milder flavor, adjust the amount of hot sauce to your preference.
2. How do I store leftovers?
- Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in a large skillet over medium heat or microwave until warmed through.
3. Can I freeze this dish?
- Yes, this recipe freezes well. Just make sure to store it in a separate container if you’re freezing individual portions. Let it thaw overnight in the fridge before reheating.
4. Can I make this recipe dairy-free?
- Absolutely! Use this dairy-free version of ranch dressing (it’s personally my fave!)
Try This Gluten-Free Buffalo Chicken and Rice Recipe for Lunch
This Gluten Free Buffalo Chicken Rice Bowl Recipe is a great way to satisfy your cravings while keeping things gluten free and high protein. With simple ingredients like chicken breast, rice, and buffalo sauce, you’ll love how easy it is to put together. So next time you’re in need of an easy lunch recipe, give this one a try and enjoy the bold, spicy flavors in every bite!
More Quickie Meals to Try
Kevin’s Mongolian Beef and Rice (Gluten Free)
Aldi’s Gluten Free General Tso’s Chicken and Rice
Gluten Free Chicken Nugget Salad
Gluten Free Buffalo Chicken and Rice Bowls: A Quick and Easy Dinner Recipe
Looking for a spicy, protein-packed meal that’s gluten-free and easy to prepare? This Buffalo Chicken and Rice recipe is a delicious way to enjoy your favorite buffalo flavors in a nutritious, satisfying meal. Whether you’re meal prepping for the week or need a quick dinner on a busy night, this dish is sure to please. With precooked chicken, buffalo sauce, and Seeds of Change Spanish Rice or your favorite rice packet, you’ll have a satisfying meal on the table in no time. Plus, this recipe offers options like adding quinoa and kale for an extra nutrient boost. Let’s dive into the recipe!
Ingredients
- 1 packet of Seeds of Change Spanish Rice or any preferred rice packet like brown rice or white rice
- 1 1/2 cups precooked chicken or frozen chicken, thawed
- 1/2 cup buffalo sauce Primal Kitchen and Frank’s Red Hot are great choices
- 1/2 cup homemade ranch dressing optional, but highly recommended
- 1/2 cup quinoa and kale optional, I use the frozen variety from Publix
- Olive oil or avocado oil for cooking
Instructions
Step 1: Prepare the Chicken
- If you’re using precooked chicken or rotisserie chicken, simply shred it into bite-sized pieces using a fork or a food processor. If starting with frozen chicken, thaw it in the microwave or cook it on the stovetop frozen. This recipe works well with any tender chicken.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Add the chicken to the skillet and cook until warmed through, about 5-6 minutes.
- Stir in buffalo sauce until the chicken is evenly coated. Add more or less sauce depending on your desired level of spice.
Step 2: Cook the Rice and Quinoa
- While the chicken is cooking, prepare your Seeds of Change Spanish Rice according to the packet instructions. You can also substitute with regular rice, brown rice, white rice or your favorite flavored rice packet if preferred. I’ve used cilantro lime rice multiple times when I ran out of Spanish rice, and it tastes amazing in this recipe. If you’re using an instant pot, you can cook the rice in there for an easy, hands-off method.
- Optional: Add quinoa and kale to the rice for extra protein and leafy greens. Heat in a separate pan or in the microwave until warmed through.
Step 3: Assemble the Bowls
- In a large mixing bowl, combine the cooked rice and quinoa, if using, otherwise, just add your rice to a bowl.
- Top with the buffalo chicken mixture, and then drizzle with ranch dressing.
Step 4: Serve and Garnish
- Divide the mixture evenly into meal prep containers or serve immediately. If you’re prepping for the week, store each serving in an airtight container in the fridge.
- Drizzle with homemade ranch dressing for that classic buffalo flavor. If you like a little extra crunch, add some cherry tomatoes or crunchy vegetables like celery and cucumbers.
Step 5: Enjoy!
- Serve your Buffalo Chicken Rice Bowl warm. This recipe is perfect for a quick meal time or easy dinner recipe. Pair with a side salad or enjoy it as-is for a complete high-protein meal.
Nutrition
Calories: 659.5kcalCarbohydrates: 97gProtein: 32.8gFat: 11.3gSaturated Fat: 1.9gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 6.3gTrans Fat: 0.01gCholesterol: 72mgSodium: 7313.5mgPotassium: 790.1mgFiber: 2.6gSugar: 3.2gVitamin A: 427.7IUVitamin C: 1.4mgCalcium: 30.1mgIron: 3.2mg
Nutrition Facts
Gluten Free Buffalo Chicken and Rice Bowls: A Quick and Easy Dinner Recipe
Amount per Serving
Calories
659.5
% Daily Value*
Fat
11.3
g
17
%
Saturated Fat
1.9
g
12
%
Trans Fat
0.01
g
Polyunsaturated Fat
1.7
g
Monounsaturated Fat
6.3
g
Cholesterol
72
mg
24
%
Sodium
7313.5
mg
318
%
Potassium
790.1
mg
23
%
Carbohydrates
97
g
32
%
Fiber
2.6
g
11
%
Sugar
3.2
g
4
%
Protein
32.8
g
66
%
Vitamin A
427.7
IU
9
%
Vitamin C
1.4
mg
2
%
Calcium
30.1
mg
3
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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