Prepare these high-protein buffalo chicken bowls for quick, satisfying weeknight dinners or lunches. This recipe is simple to make ahead.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Lunch
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lb boneless, skinless chicken breasts
1 cup buffalo wing sauce
1/2 cup low-fat Greek yogurt
1/4 cup water
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups cooked brown rice or cauliflower rice
2 cups chopped romaine lettuce
1 cup shredded carrots
1/2 cup crumbled blue cheese or ranch dressing for topping
Instructions
Season chicken breasts with garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-8 minutes per side until cooked through (internal temperature reaches 165°F).
While chicken cooks, whisk together buffalo sauce, Greek yogurt, and water in a small bowl to create the drizzle.
Remove chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet. Pour half of the buffalo sauce mixture over the chicken and toss to coat completely.
Divide the rice or cauliflower rice among four meal prep containers.
Top the rice evenly with chopped lettuce and shredded carrots.
Add the sauced buffalo chicken to each container.
Drizzle the remaining buffalo sauce mixture over the chicken in each bowl. Store the blue cheese or ranch dressing separately until serving.
Refrigerate for up to 4 days. Reheat chicken and rice before serving, then add cold toppings.
Notes
For a low-carb option, substitute all rice with cauliflower rice.
You can use pre-cooked rotisserie chicken to speed up the cooking time.
Adjust the amount of buffalo sauce based on your preferred spice level.