Starting a new week feels better with a solid plan in place. You want something spicy, filling, and actually good for you. These high protein buffalo chicken bowls are exactly what your routine needs right now.
Whether you are tackling a busy Monday or looking for a fresh start, these deliver. They bring all the flavor of your favorite wings without the heavy calories. You will love how simple it is to stay on track with these ready to go.
Why This Recipe Is a Winner
This recipe is a winner for busy families and solo preppers alike. It combines bold buffalo spice with a smart hidden veggie boost. You get a massive protein hit that keeps you full all afternoon. It is the perfect healthy reset for your lunch routine this week.
Everything comes together on just a couple of pans. This means less time washing dishes and more time for yourself. Using Greek yogurt makes the sauce extra creamy while keeping things light. Your body will thank you for this nutritious and satisfying meal.
Simple Cooking Method
Building these bowls is very straightforward and beginner-friendly. You roast the chicken and broccoli at the same time to save energy. The quinoa and cauliflower rice blend adds a wonderful texture to every bite. Even if you are new to cooking, you can master this meal.
Shredding the chicken is the only real ‘work’ involved here. Once that is done, you just mix and assemble. It is a stress-free process that yields impressive results every single time.
Simple Ingredients
Most of these items are likely already in your pantry or freezer. Fresh produce and lean protein make this a balanced choice for any day.
- 2 lbs boneless skinless chicken breasts
- 0.5 cup buffalo hot sauce
- 0.25 cup non-fat plain Greek yogurt
- 1 cup dry quinoa
- 2 cups low-sodium chicken broth
- 12 oz frozen cauliflower rice
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0.25 cup blue cheese crumbles
- 0.25 cup sliced green onions
Step-by-Step Directions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts on a rimmed baking sheet and season with salt and pepper.
- Roast for 20-25 minutes until the internal temperature reaches 165°F (74°C).
- In a medium saucepan, combine quinoa and chicken broth.
- Bring to a boil, then cover and simmer on low for 15 minutes.
- On a separate baking sheet, toss broccoli with olive oil and garlic powder.
- Roast the broccoli for 15 minutes until the edges are nicely charred.
- Transfer cooked chicken to a bowl and shred using two forks.
- Whisk buffalo sauce and Greek yogurt together, then fold into the chicken.
- Sauté the cauliflower rice in a pan for 5-7 minutes until dry.
- Divide the quinoa, cauliflower rice, broccoli, and chicken into four containers.
- Top with blue cheese and green onions before storing.
Best Ways to Enjoy It
Serve these bowls warm for a cozy and satisfying lunch. You can add a drizzle of extra ranch if you enjoy a cooler finish. Pair it with a few celery sticks for a classic wing experience. These are perfect for eating at your desk or after a workout.
How to Store Leftovers
Store your bowls in airtight containers in the refrigerator. They stay fresh and delicious for up to four days. Reheat in the microwave for about two minutes until steaming hot. The Greek yogurt helps keep the chicken tender and moist during reheating.
Tips for Best Results
- Use a hand mixer to shred the chicken in seconds.
- Don’t skip the Greek yogurt for the creamiest texture.
- Toast the quinoa for two minutes before adding broth for extra flavor.
- Spread the broccoli out so it roasts rather than steams.
- Prep the sauce while the chicken is in the oven.
- Use low-sodium broth to control the saltiness of the dish.
- Add the blue cheese right before eating for the best flavor.
Ways to Switch It Up
- Swap quinoa for brown rice if you prefer a different grain.
- Make it dairy-free by using a vegan yogurt and skipping cheese.
- Use extra buffalo sauce if you really love a spicy kick.
- Try roasted cauliflower florets instead of rice for more crunch.
Common Questions
Can I use rotisserie chicken?
Yes, that is a great time-saving shortcut! Just shred the store-bought chicken and mix it with the sauce. This makes the recipe even faster for busy weeknights.
Is this recipe too spicy for kids?
The Greek yogurt helps mellow out the heat significantly. You can also use a mild buffalo sauce for a kid-friendly version. Serve theirs with extra ranch on the side.
I hope these bowls make your busy week feel a little lighter and easier. There is nothing like knowing a healthy, delicious meal is already waiting for you. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts
- 0.5 cup buffalo hot sauce
- 0.25 cup non -fat plain Greek yogurt
- 1 cup dry quinoa
- 2 cups low -sodium chicken broth
- 12 oz frozen cauliflower rice
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp garlic powder
- 0.25 cup blue cheese crumbles
- 0.25 cup sliced green onions
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a rimmed baking sheet, season with salt and pepper, and roast for 20-25 minutes until the internal temperature reaches 165°F (74°C).
- In a medium saucepan, combine quinoa and chicken broth; bring to a boil, then cover and simmer on low for 15 minutes until liquid is absorbed.
- On a separate baking sheet, toss broccoli florets with olive oil and garlic powder; roast for 15 minutes until edges are charred.
- Transfer cooked chicken to a bowl and shred using two forks or a hand mixer.
- In a small bowl, whisk buffalo sauce and Greek yogurt until smooth, then fold into the shredded chicken.
- Sauté the cauliflower rice in a pan over medium heat for 5-7 minutes until moisture evaporates.
- Divide the quinoa, cauliflower rice, roasted broccoli, and buffalo chicken equally among four meal prep containers.
- Top with blue cheese crumbles and sliced green onions before sealing.
