“Build Your Own” Buffalo Chicken Bowls
Servings
6-8
servingsPrep time
30
minutesCooking time
30
minutesIngredients
14 Boneless Skinless Chicken Thighs
1 8.5oz Jar of Primal Kitchen Buffalo sauce
8 cups Chopped Romaine lettuce
1 large English cucumber diced
3 large Sweet potatoes peeled, chopped into bite size pieces
1 bag steam-in-the-bag jasmine or brown rice
1 Jar Primal Kitchen Ranch dressing
2 tsp avocado or olive oil
- Optional additional toppings, tomatoes, crumbled blue cheese or red onion
Directions
- Place the chicken thighs in a container with a tight fitting lid. Pour the buffalo sauce over the thighs and stir to make sure every thigh is covered in sauce. Marinate for at least two hours, preferably overnight.
- Preheat the oven or air fryer to 400 degrees. Peel and chop the sweet potatoes. Toss the sweet potatoes with 2 tsp of avocado or olive oil. Roast for about 30-40 minutes, flipping once. Or air fry in batches for 20 minutes, be sure to shake the air fryer basket every 5 minutes to prevent burning. Season the sweet potatoes with sea salt after they are cooked, and place them in a serving bowl
- Grill or bake the chicken thighs at 400 degrees for about 20 minutes, or until they reach an internal temperature of 165.
- While the chicken and sweet potatoes are cooking, chops the remaining items and place into small bowls. Steam the rice and season with salt and pepper.
- Once the chicken is cooked, allow it to cool on a cutting board for at least 10 minutes. Chop the chicken up into bite sized pieces and place in a serving bowl.
- Arrange all the bowls buffet style and let everyone assemble their own. Top with ranch dressing.