Eating healthy doesn’t mean giving up flavor. This Buffalo Chicken and Rice Bowl proves that you can enjoy bold, satisfying meals while sticking to your goals. With 368 calories, 42 grams of protein, 25.3 grams of carbs, and just 7 grams of fat, it’s ideal for high-protein diets, macro tracking, or simply eating better without sacrificing taste.
This dish starts with a smart base—fluffy basmati rice paired with riced cauliflower. The combo adds volume without a lot of extra carbs, so you stay fuller longer. It’s a great way to sneak in extra veggies without noticing. Then comes the protein: tender chicken breast, cooked and coated in spicy buffalo sauce, brings both heat and lean nutrition to the plate.
What really sets this meal apart is the texture and flavor balance. Low-fat cottage cheese stirs into the rice, making it creamy and smooth without adding much fat. A handful of shredded cheddar cheese adds a savory finish that melts perfectly into the warm bowl. The result? A high-protein, high-satiety meal that feels comforting, not restrictive.
This high protein buffalo chicken recipe fits easily into busy schedules. You can make it ahead, portion it out, and reheat it in minutes. Whether you’re looking for a post-workout dinner, a quick lunch, or a macro-friendly meal prep option, this bowl delivers. It’s satisfying enough for comfort food cravings and light enough for clean eating.
You don’t need complicated ingredients or long cook times. Just real food, smart portions, and bold flavor. This Buffalo Chicken and Rice Bowl is proof that healthy eating can be simple, affordable, and delicious.
High-Protein Buffalo Chicken & Rice Bake
Ingredients
- 10 oz Frozen Riced Cauliflower 1 bag
- 1/2 cup Uncooked Basmati Rice
- 1/2 cup Chicken Broth
- 1 lb Chicken
- 1/2 cup Low-fat Cottage Cheese
- 3/8 cup Sweet Baby Rays Buffalo Sauce
- 1/3 cup shredded cheddar cheese
Instructions
- Sear the chicken if not using canned chicken
- Combine frozen riced cauliflower, dry rice, chicken broth, and chicken in a pressure cooker and cook on the rice setting.
- Mix in cottage cheese and buffalo sauce once rice and chicken are cooked.
- Transfer to an 8 x 8 baking dish and top with cheddar cheese.
- Bake at 350° for 25 minutes or until cheese is golden brown.
