I'm always looking for ways to pack more protein into my meals without sacrificing flavor, and this buffalo chicken bowl hits the spot every time. It's got that classic buffalo kick, but it's balanced with cool, creamy Greek yogurt ranch and fluffy quinoa. Plus, it's ready in about 30 minutes, which makes it a total weeknight win.
The chicken gets coated in a spicy buffalo sauce and then piled on top of quinoa with crunchy celery, carrots, and a dollop of homemade Greek yogurt ranch. It's satisfying, macro-friendly, and endlessly customizable. Whether you're meal-prepping for the week or just need a quick dinner, this bowl delivers.
High-Protein Buffalo Chicken Bowl
Ingredients
Method
- In a medium saucepan, bring quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and liquid is absorbed. Fluff with a fork.
- While quinoa cooks, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side, until cooked through and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes, then slice into strips.
- In a small bowl, whisk together Greek yogurt, mayonnaise, garlic powder, onion powder, dried dill, apple cider vinegar, salt, and pepper. Set aside.
- In a large bowl, toss the sliced chicken with buffalo sauce until evenly coated.
- To assemble, divide quinoa among four bowls. Top with buffalo chicken, sliced celery, and shredded carrot. Drizzle with Greek yogurt ranch and sprinkle with blue cheese if desired.
Nutrition
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Let us know how it was!Why You'll Love This High-Protein Buffalo Chicken Bowl
This bowl is incredibly versatile. You can swap the quinoa for brown rice or cauliflower rice if you prefer. Not a fan of blue cheese? The Greek yogurt ranch is a lighter, tangier alternative that still cools the heat. And if you want extra veggies, throw in some sliced avocado or cherry tomatoes.
For meal prep, store the components separately and assemble when ready to eat. The chicken reheats beautifully, and the ranch can be made up to 3 days ahead. If you like things extra spicy, add a dash of cayenne to the buffalo sauce or drizzle with extra hot sauce before serving.
