Shredded Buffalo Chicken Meal Prep Bowls
Tender shredded chicken breast tossed in zesty buffalo sauce, paired with fluffy basmati rice, roasted cauliflower, and fresh tomatoes, creating a satisfying and flavor-packed meal that's perfect for busy weekdays. With a kick of heat and a burst of freshness in every bite, these bowls are sure to become your new favorite lunchtime staple!
Ingredients
Buffalo Chicken
- 2 lb chicken breasts skinless boneless
- 1 cup fat-free plain Greek yogurt
- 3/4 cup Red Hot Sauce
- 3 tsp garlic powder
- 3 tsp onion powder
- 2 tsp dill dried
- 2 tsp parsley dried
Toppings
- 2 cup tomatoes diced
- 1/3 cup red onion chopped
- 1/3 cup green onion chopped
Rice
- 1 1/2 cup basmati rice
Instructions
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Whisk together 1 cup plain Greek yogurt, 3/4 cup red hot sauce, 3 tsp garlic powder, 3 tsp onion powder, 2 tsp dill, and 2 tsp parsley directly in your slow cooker dish.
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Cook the rice according to package instructions.
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Add in 2 pounds of chicken breasts. Gently stir to coat and cover evenly with sauce. Cook for about 4 hours on LOW and around 6 hours on HIGH setting. It will be ready when the chicken breasts can easily be separated using a fork.
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When done, delicately remove the chicken breasts from the slow cooker and shred them using two forks in a large bowl. Then, put the shredded chicken back into the sauce and gently stir.
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Layer the rice in the bottom of your meal prep bowls. Place the shredded chicken on top.
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Fill separate containers evenly with 2 cups diced tomatoes, 1/3 chopped red onion, 1/4 cup chopped green onion.
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Reheat for 1-2 minutes in the microwave. Wait after reheating before adding the toppings. Optional: Top with low-fat ranch sauce. Stir. Enjoy!
Recipe Notes
Please take a look at the recipe and dietary variations sections above the recipe card.