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High Protein Low Calorie Buffalo Chicken Bowl - Simple, Satisfying, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1 cup buffalo hot sauce (choose mild, medium, or hot to taste)
  • 1 tbsp light butter or ghee (optional, for a classic buffalo finish)
  • 2 tsp olive oil (divided)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 4 cups cauliflower rice (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 large celery stalk, thinly sliced
  • 1/2 avocado, diced (optional but great for texture)
  • 2 tbsp chopped fresh parsley or cilantro
  • 1 lime, cut into wedges
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tbsp lemon juice or white vinegar
  • 1 tsp dried dill (or 1 tbsp fresh, chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2–3 tbsp water to thin
  • Pinch of salt and pepper

Method
 

  1. Marinate the chicken: In a bowl, toss the chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Add 1/3 cup buffalo sauce and let it sit for 10–15 minutes while you prep the other ingredients.
  2. Make the yogurt ranch: Whisk Greek yogurt, lemon juice, dill, garlic powder, onion powder, salt, and pepper. Add water a little at a time until it’s drizzleable. Set aside in the fridge.
  3. Cook the cauliflower rice: Heat 1 tsp olive oil in a large skillet over medium heat. Add cauliflower rice and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until tender and lightly steamed. Remove to a bowl and keep warm.
  4. Cook the chicken: In the same skillet, add the remaining 1 tsp olive oil over medium-high heat. Add the marinated chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  5. Buffalo finish: Reduce heat to low. Stir in the remaining buffalo sauce and the light butter (if using). Toss to coat until glossy and heated through, 1–2 minutes. Taste and adjust salt if needed.
  6. Prep the fresh toppings: While the chicken cooks, slice tomatoes, cucumber, red onion, and celery. Dice the avocado if using. Cut the lime into wedges.
  7. Assemble the bowls: Divide cauliflower rice into bowls. Top with buffalo chicken, then add tomatoes, cucumber, onion, celery, and avocado. Drizzle with the yogurt ranch. Sprinkle with chopped parsley or cilantro. Finish with a squeeze of lime.
  8. Serve: Add extra hot sauce if you like it spicier. Enjoy warm.