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The Ultimate Easy Buffalo Chicken Bowl: Weeknight Fix & Meal Prep Master Recipe

A close-up of a buffalo chicken bowl featuring saucy chicken pieces over rice, topped with ranch, lettuce, tomatoes, and shredded cheese.
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Make this high-protein Buffalo Chicken Bowl for a quick weeknight dinner or perfect meal prep lunch. It combines spicy, tangy chicken with cool ranch and fresh vegetables for a satisfying, flavorful meal ready fast.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup your favorite hot sauce (like Frank’s RedHot)
  • 1/4 cup unsalted butter, melted
  • 2 cups cooked white or brown rice (or cauliflower rice for low carb)
  • 1 cup shredded romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup creamy ranch dressing
  • 2 tablespoons blue cheese crumbles (optional)
  • 1/4 cup celery, finely diced (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, salt, and pepper. Cook the chicken until it is browned on all sides and cooked through, about 6 to 8 minutes.
  2. While the chicken cooks, whisk together the hot sauce and melted butter in a small bowl until fully combined. This creates your buffalo sauce.
  3. Pour the buffalo sauce mixture over the cooked chicken in the skillet. Stir well to coat all the chicken pieces evenly. Reduce the heat to low and let it simmer for 2 minutes so the sauce thickens slightly.
  4. Prepare your base: Divide the cooked rice (or cauliflower rice) evenly among four meal prep containers or bowls.
  5. Top the rice base with the buffalo chicken mixture.
  6. Assemble your toppings: Add shredded lettuce, halved cherry tomatoes, and shredded cheddar cheese to each bowl.
  7. Drizzle each bowl with ranch dressing and sprinkle with blue cheese crumbles and diced celery, if using.
  8. For meal prep, store the dressing and any fresh toppings separately until ready to eat.

Notes

  • For a slow cooker version, place raw chicken in the slow cooker, pour the sauce over it, and cook on low for 4 hours. Shred the chicken, mix with the sauce, and proceed with assembly.
  • To make this a low-carb buffalo chicken bowl, substitute cauliflower rice for the grain base.
  • If you prefer a creamier sauce without extra butter, substitute 2 tablespoons of cream cheese for the butter when mixing the sauce.

Nutrition

Find it online: https://yummagnet.com/buffalo-chicken-bowl-recipe-30-minutes/