Description
Okay, real talk – I was getting SO tired of eating the same boring chicken and rice every week for meal prep. Then one Sunday I had leftover buffalo chicken dip (don’t judge, it was a good weekend), and I thought, “What if I turned this into actual meals?” That’s how these Buffalo Chicken Bowls were born. They’ve got all the flavors you crave from buffalo wings but in a way that won’t make you feel like garbage afterward. Plus, they meal prep like a DREAM.
Ingredients
Scale
For the Buffalo Chicken:
- 2 lbs boneless, skinless chicken thighs (trust me, thighs > breasts for flavor and staying juicy)
- 1/2 cup buffalo sauce (Frank’s RedHot is classic, but use what you like)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 tablespoon honey (if your buffalo sauce is too spicy)
For the Base:
- 2 cups brown rice OR cauliflower rice (depending on your carb situation)
- 4 cups mixed greens (spinach, arugula, whatever doesn’t wilt immediately)
- 2 cups cherry tomatoes, halved
- 2 large carrots, shredded or julienned
- 1 large cucumber, diced
- 1 bell pepper, any color, diced
For the Creamy Ranch Dressing:
- 1/2 cup plain Greek yogurt (the thick stuff, not the watery kind)
- 2 tablespoons mayo (don’t @ me, it makes it taste better)
- 1 packet ranch seasoning (or make your own if you’re fancy)
- 2–3 tablespoons milk or buttermilk (to thin it out)
- Squeeze of lemon juice
Optional Toppings (because life’s too short for boring bowls):
- Crumbled blue cheese or feta
- Chopped celery (for that authentic buffalo wing vibe)
- Avocado slices
- Chopped green onions
- Extra buffalo sauce for the brave souls
- Crushed tortilla chips for crunch