Buffalo Chicken Bowls Recipe

Do you want the spicy buffalo flavor of chicken wings and a healthy meal that incorporates a whole serving of vegetables? With Buffalo Chicken Bowls, you can have both!

This recipe is flavorful and fun to make. The creaminess of this dish’s ranch dressing and blue cheese mellows the spice of the buffalo sauce, making it spicy without being overwhelming.

Each bowl takes up one-half of a spaghetti squash, making this dish easy to portion out if you’re meal prepping for several days in advance.

Quality preparation tools are essential to preparing quality dishes. Take a look at The Cooking Guide’s Hand-Forged 8” Chef’s Knife for the perfect knife for preparing chicken.

Want to try Buffalo Chicken Bowls for yourself? Follow the method and ingredients below!

 

 

Ingredients

  • 2 medium-sized spaghetti squashes

  • 1 pound of chicken thighs

  • 4 tablespoons of olive oil

  • 2 teaspoons each of salt and pepper

  • 1 teaspoon garlic powder

  • 1 tablespoon barbeque rub

  • ½ cup blue cheese crumbles

  • ½ cup each buffalo sauce and ranch dressing

  • 2 green onions

Method

  1. Cut spaghetti squash in half lengthwise and scoop out the insides.

  2. Drizzle olive oil over each halved spaghetti squash

  3. Season each halved spaghetti squash with a sprinkle of salt and pepper

  4. Lay spaghetti squash face down on an ungreased baking sheet, and bake at 400 degrees for 45 minutes

  5. Season chicken breast with your barbeque rub and 1 teaspoon each of salt, pepper, and garlic powder

  6. Grill chicken thighs for 7 to 10 minutes per side until internal temperature reaches 170 degrees

  7. Chop the chicken into bite-sized pieces

  8. Scrape the spaghetti squash with a fork until the sides are loose

  9. Mix chicken and blue cheese into each spaghetti squash

  10. Top with buffalo sauce, ranch dressing, and diced green onions

  11. Enjoy!

This recipe makes four servings! Multiply the recipe and use the same cooking method if you want more. Each additional spaghetti squash and a half-pound of chicken thighs will add two servings to the recipe.

If you are making this recipe as part of a meal prep plan, prepare as instructed in the method above, but do not top with ranch, buffalo, and green onions until ready to eat.

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