Buffalo Chicken Bowls
High Protein Buffalo Chicken Bowls are easy to make. The perfect weeknight dinner or meal prep friendly recipe!
Servings: 4 2 cup servings
Calories: 411kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breast, cut in ¼ inch cubes
- ½ cup diced onions
- 1 tablespoon minced garlic
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 1 cup dry white rice
- ½ cup buffalo sauce divided
- 1½ cup diced carrots
- 1 cup diced celery
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- ¼ cup blue cheese crumbles
- ¼ cup greek yogurt
Instructions
- Heat a large skillet over medium high heat. Add the olive oil to the pan.
- Add the cubed chicken to the pan and sauté for 10 minutes.
- While the chicken is cooking, cook the dry white rice according to the recommended instructions.
- Add the diced onions, minced garlic, black pepper and salt to the pan with the chicken. Cook for another 5 minutes or until the onions and garlic are translucent.
- Add ¼ cup of buffalo sauce to the pan. Stir together and cook for 2 minutes. Remove from the heat and set aside.
- Mix together the ¼ cup greek yogurt with the remaining ¼ cup buffalo sauce.
- Assemble the buffalo chicken bowls by placing ¾ cup cooked white rice in the bottom, topping it with the carrots, celery, cucumbers, tomatoes and cooked chicken. Top with buffalo sauce/greek yogurt dressing and sprinkle blue cheese crumbles on top.
Nutrition
Serving: 2cups | Calories: 411kcal | Carbohydrates: 48g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1287mg | Potassium: 896mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8438IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 1mg
