Prepare satisfying, high-protein buffalo chicken bowls perfect for quick weeknight dinners or make-ahead lunches.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Lunch/Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lb boneless, skinless chicken breasts
1 cup buffalo wing sauce (medium heat)
1/2 cup chicken broth
1 tablespoon olive oil
2 cups cooked brown rice or cauliflower rice
1 cup shredded romaine lettuce
1/2 cup diced celery
1/2 cup diced carrots
1/4 cup ranch dressing
2 tablespoons blue cheese crumbles (optional)
Salt and pepper to taste
Instructions
Season chicken breasts lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side until cooked through (internal temperature reaches 165°F). Remove chicken and set aside.
Reduce heat to medium. Pour buffalo sauce and chicken broth into the skillet. Bring to a simmer, scraping up any browned bits from the bottom.
Shred the cooked chicken using two forks. Return the shredded chicken to the sauce mixture and toss to coat completely. Cook for 2 minutes until heated through.
Divide the cooked rice or cauliflower rice evenly among four meal prep containers.
Top the rice base with an equal portion of the sauced buffalo chicken.
Add shredded lettuce, diced celery, and diced carrots to each bowl.
Drizzle each bowl with ranch dressing and sprinkle with blue cheese crumbles, if using. Seal containers for later use.
Notes
For meal prepping, store the ranch dressing and blue cheese crumbles separately until ready to eat to maintain texture.
If you prefer a lower-carb option, substitute all the rice with extra cauliflower rice or mixed greens.
You can cook the chicken in a slow cooker on low for 4 hours, then shred and mix with the sauce.