Print

Easy Make-Ahead Buffalo Chicken Bowls for Perfect Weekly Meal Prep

Buffalo chicken bowls - featured image
Print Recipe

A quick and easy meal prep recipe featuring shredded chicken tossed in spicy Buffalo sauce, served over rice with fresh veggies and a creamy ranch drizzle. Perfect for busy weeks and keeps well in the fridge for up to 5 days.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), cooked and shredded
  • ½ cup (120ml) Frank’s RedHot sauce
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 2 cups (370g) cooked white rice or brown rice
  • Alternative: cauliflower rice for a lower-carb option
  • 1 cup (120g) celery, sliced thin
  • 1 cup (120g) shredded carrots
  • ½ cup (50g) chopped green onions
  • ½ cup (115g) shredded sharp cheddar cheese (optional)
  • ¼ cup (60ml) ranch dressing or blue cheese dressing for drizzling
  • Salt and black pepper, to taste
  • Optional: a squeeze of fresh lime for brightness just before serving

Instructions

  1. Cook the chicken by boiling in salted water for about 15 minutes until cooked through or bake at 375°F (190°C) for 20-25 minutes. Let cool slightly, then shred using two forks. (Skip if using rotisserie chicken.)
  2. In a small bowl, whisk together ½ cup Frank’s RedHot sauce, melted butter, garlic powder, and smoked paprika. Adjust heat by adding more hot sauce if desired.
  3. Place shredded chicken in a skillet over medium heat. Pour Buffalo sauce over and stir to coat evenly. Cook for 3-4 minutes until warmed through and sauce slightly thickened. Remove from heat.
  4. Cook rice according to package instructions. Fluff with a fork once done. Optionally stir in a pinch of salt or a small pat of butter.
  5. Slice celery thinly, shred or julienne carrots, and chop green onions. Keep raw for fresh crunch.
  6. Divide cooked rice into 4 meal prep containers. Top each with Buffalo chicken, then layer celery, carrots, and green onions. Sprinkle shredded cheddar cheese if using.
  7. Drizzle ranch dressing over the top or pack separately to keep veggies crisp. Seal containers and refrigerate.
  8. Squeeze fresh lime juice just before eating to brighten flavors, if desired.

Notes

Melt butter before mixing with hot sauce for better sauce adhesion. Let chicken cool slightly before shredding to keep it juicy. Keep veggies raw for crunch and freshness. Store dressing separately to avoid sogginess. Can swap rice for cauliflower rice for low-carb option. Use rotisserie chicken for shortcut. Freeze chicken and rice separately from veggies and dressing.

Nutrition

Keywords: Buffalo chicken, meal prep, easy dinner, spicy chicken, weekly meal prep, healthy, quick recipe

Find it online: https://twinkletaste.com/easy-make-ahead-buffalo-chicken-bowls-for-perfect-weekly-meal-prep/