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–+ servings
Delicious Buffalo Chicken Bowl with vibrant toppings and a drizzle of sauce
Linda S. Smith

Buffalo Chicken Bowl

A quick and healthy bowl featuring spicy shredded chicken, crunchy vegetables, and creamy avocado, perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Buffalo Chicken
  • 2 cups shredded cooked chicken (rotisserie or poached work great)
  • 1/2 cup buffalo sauce adjust to taste
For the Vegetables
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped bell peppers
  • 1/2 cup diced red onion
For Serving
  • 1 unit avocado, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Place shredded chicken in a large bowl. Pour 1/2 cup of buffalo sauce over the chicken and stir until every piece is evenly coated. Taste and add more sauce if extra heat is preferred.
  2. In a separate bowl, combine the chopped celery, carrots, bell peppers, and diced red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  3. Divide the dressed veggie mixture evenly among your serving bowls.
  4. Spoon the buffalo-coated chicken over the veggies in each bowl.
  5. Top each bowl with sliced avocado. Serve immediately for freshness.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 3g

Notes

Store components separately in airtight containers for up to 3–4 days. Keep avocado slices separate and add right before serving to avoid browning.

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