Cheesy Buffalo Chicken Bowls are a delicious and filling lunch that you can prepare ahead and have the ingredients to make all week long! Plus, they are gluten-free, easy to make, and low carb.
Lunch can be tricky. You want something that will satisfy you, but you don’t want (or have the time!) to make an involved meal. Thus, the Cheesy Buffalo Chicken Bowl was born. This recipe is designed to be a satisfying, quick, easy, and protein-packed lunch. It has just the right amount of spice, complemented by juicy tomatoes and ripe avocado. Now, keep scrolling to find the recipe!
As promised, I’m back with another *delicious* variation of my #HBPowerBowls. This one is inspired by one of my favorite savory (super crowd-pleasing!) recipes: Cheesy Buffalo Chicken Dip. However, instead of dipping action, we’re turning it into a flavorful, filling, and nourishing bowl that is perfect for make-ahead lunches. Once you try this Power Bowl, you’ll kiss boring lunch goodbye!
PrintCheesy Buffalo Chicken Power Lunch Bowls
Cheesy Buffalo Chicken Bowls are a delicious and filling lunch that you can prepare ahead and have the ingredients to make all week long! Gluten-free, easy to make low carb.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Lunch
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cheesy Buffalo Chicken Ingredients:
- 2 cups of shredded cooked chicken*
- 6 ounces of cream cheese, softened
- 1/3 cup of ranch dressing
- 1/3 cup hot sauce
- 6 ounces of shredded cheddar cheese
Bowl Ingredients:
- 6 cups spring mix lettuce
- 3 cups cooked (white, brown or cauliflower) rice
- 1 1/2 cup diced fresh tomato
- 1 1/2 cup diced fresh avocado
- 3/4 cup crumbled blue cheese
- 1/4 cup diced red onion
Instructions
To make Cheesy Buffalo Chicken:
- Preheat oven to 350 degrees
- In a large bowl mix together the cream cheese, ranch dressing, hot sauce, and cheese
- Add the chicken and combine well
- Transfer to a (8 inch) baking dish, and bake for 20 minutes
To assemble the bowls:
I like using wide, shallow bowls. For each bowl use approximately 1 cup of lettuce, 1/2 cup cheesy buffalo chicken, 1/2 cup rice, 1/4 cup diced tomato, 1/4 cup diced avocado, 2-3 tablespoons blue cheese, 1 tablespoon red onion
Notes
* I’ve found that boiling chicken lends to the best consistency for shredding, however I usually use a rotisserie chicken for this recipe – it’s much easier!
If you you have leftover buffalo chicken, it’s delicious as a dip with your favorite tortilla chips, crackers or vegetables for dipping.
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How should I cook the chicken?
Well, I’ve found that boiling chicken lends to the best consistency for shredding. However, I usually use a rotisserie chicken for this recipe – it’s much easier!
To make low carb / gluten-free / grain-free…
If you’d like to make this recipe low carb, you can use cooked cauliflower rice. I love cooking mine stovetop in olive oil, seasoned simply with salt, pepper and garlic powder.
If you you have leftover buffalo chicken, it’s delicious as a dip with your favorite tortilla chips, crackers or vegetables for dipping.
As always, if you make these Cheesy Buffalo Chicken Power Lunch Bowls or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to use the hash tag #HBPowerBowls and tag me on Instagram @Hungry.Blonde! xoxo GG
You might also like:
Copycat Chipotle Chicken Burrito Bowl
Beef & Black Bean Enchiladas
Spinach & Artichoke Chicken Skillet
Vegetarian White Bean Buffalo Dip
One Pot Taco Pasta
Keto Lasagna
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