Buffalo Chicken Bowls Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Buffalo Chicken Bowls layer spicy shredded chicken, roasted cauliflower rice, crisp celery-carrot crunch, and homemade ranch yogurt dressing.

This 35-minute meal-prep superstar serves 4 with perfect heat-cool balance and customizable macros.

Why This Recipe Works

Shredded rotisserie chicken absorbs buffalo sauce evenly without drying. Cauliflower rice keeps low-carb while mimicking grain texture. Ranch yogurt cuts richness with cooling tang. Celery-carrot ribbons maintain crunch through reheating. Sheet-pan method roasts veggies while chicken sauces.

Ingredients & Prep

2 cups shredded cooked chicken rotisserie works, 4 cups cauliflower rice fresh or frozen, 1 cup shredded carrots, 1 cup thinly sliced celery, ½ cup buffalo sauce Frank’s, 2 tbsp butter, ½ cup plain Greek yogurt, 2 tbsp mayo, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp dried dill, ½ cup crumbled blue cheese optional, green onions.

Step-by-Step Instructions

Preheat oven 425°F. Spread cauliflower rice on parchment-lined sheet pan; season olive oil salt pepper. Roast 20 minutes stirring halfway until golden. Microwave chicken, buffalo sauce, butter 2 minutes until saucy. Mix yogurt, mayo, vinegar, garlic powder, dill for ranch. Assemble bowls: cauliflower rice base, saucy chicken, carrot-celery ribbons, blue cheese crumbles. Drizzle ranch; garnish green onions.

Flavor Variations

Storage Tips

Refrigerate components separate 5 days. Assemble fresh daily. Reheat chicken + cauliflower 350°F 8 minutes; cold veggies maintain crunch.

FAQs

Chicken dry? Use rotisserie thighs + extra butter in sauce. Ranch thin? Greek yogurt thickens overnight refrigerator. Cauliflower soggy? Roast uncovered high heat + don’t stir first 15 minutes.

Conclusion

Buffalo Chicken Bowls deliver game-day flavors through weeknight ease spicy, crunchy, cooling perfection.

Buffalo Chicken Bowls Recipe

Print Recipe

Buffalo Chicken Bowls feature tender shredded chicken tossed in spicy Frank’s hot sauce, layered over cilantro lime rice, roasted chickpeas, shredded lettuce, corn, avocado, blue cheese crumbles, and celery. Low-carb meal prep bowls with creamy ranch drizzle and buffalo sauce swirl.

• Author: ssam
• Prep Time: 25 mins
• Cook Time: 6 hrs
• Total Time: 6 hrs 25 mins
• Yield: 4 bowls 1x
• Category: Main Dish
• Method: Slow Cooker/Oven
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Buffalo Chicken:
• 2 lbs boneless skinless chicken breasts or thighs
• 1 cup buffalo wing sauce (Frank’s + butter)
• ½ cup chicken broth
• 2 tbsp butter
• Base:
• 2 cups cooked jasmine rice (or cauliflower rice)
• Juice of 2 limes
• ¼ cup chopped cilantro
• 1 tsp salt
• Roasted Chickpeas:
• 1 (15 oz) can chickpeas, drained/patted dry
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• Fresh Veggies:
• 2 cups shredded romaine lettuce
• 1½ cups frozen corn, thawed
• 2 avocados, sliced
• 2 celery stalks, thinly sliced
• ½ cup shredded carrots
• Toppings:
• ½ cup blue cheese crumbles
• ¼ cup chopped green onions
• Ranch dressing
• Extra buffalo sauce
• Ranch Drizzle:
• ½ cup ranch dressing
• 2 tbsp milk (to thin)
• 1 tsp dried dill

Instructions

• 1. Slow cooker chicken: Place chicken breasts in slow cooker with broth. Cover; cook LOW 6 hours. Shred with forks. Drain liquid. Toss with buffalo sauce and butter. Keep warm.
• 2. Cilantro lime rice: Fluff cooked rice with fork. Stir in lime juice, cilantro, and salt.
• 3. Roasted chickpeas: Preheat oven 400°F. Toss drained chickpeas with oil, garlic powder, paprika, and salt. Spread on parchment-lined sheet. Roast 25 minutes until crispy.
• 4. Assemble bowls: Divide cilantro lime rice among 4 bowls. Arrange in sections: buffalo chicken, roasted chickpeas, lettuce, corn, avocado slices, celery, carrots.
• 5. Sprinkle blue cheese and green onions over top. Drizzle with thinned ranch dressing. Swirl extra buffalo sauce. Serve immediately.

Notes

• Chicken thighs stay juicier for buffalo sauce; breasts work for leaner option.
• Make double batch chicken; freezes perfectly for future bowls.
• Air fryer chickpeas: 400°F, 12-15 minutes, shaking halfway.
• Substitute quinoa or farro for rice variation.
• Blue cheese essential; gorgonzola works too.
• Excellent meal prep: store components separate 4 days, assemble fresh.

Nutrition

• Serving Size: 1 bowl
• Calories: 685
• Sugar: 6g
• Sodium: 2450mg
• Fat: 36g
• Saturated Fat: 10g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 12g
• Protein: 48g
• Cholesterol: 145mg

Keywords: buffalo chicken bowls, buffalo chicken meal prep, low carb buffalo bowls