Buffalo Chicken Cottage Cheese Bowl
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Want a bold and zesty meal? This buffalo chicken cottage cheese bowl pairs delicious Buffalo flavor with the creaminess of cottage cheese. It’s high in protein and low in carbs, perfect for keto-lovers.
Are you looking for the perfect meal that packs a punch of protein? You’ve come to the right place!
This Buffalo chicken cottage cheese bowl has 56 grams of protein per serving and only 8.5 grams of net carbs. This makes it a great option for those cutting the carbs and needing a lot of protein.
Another great thing about this recipe is how easy it is to meal prep. This meal is quick and easy to make.
Pin this now to find it later
Pin ItYou can create a batch of the ingredients in this recipe and have them ready to eat during the week. That way, if you arrive home late and tired, you know you have something delicious (and healthy) ready, waiting for you.
Ingredients and Substitutes
Chicken breasts, skinless and boneless (2 large) – If you are short on time, you can use rotisserie chicken or pre-cooked shredded chicken. And, if you feel like experimenting, you can use shrimp or tofu if you want a plant-based option.
Buffalo wing sauce (4 tbsp) – If you prefer a milder taste, try using BBQ sauce or honey mustard.
Cottage cheese (1 cup) – You can use Greek yogurt or ricotta cheese as a great alternative.
Celery, diced (2 small stalks) – Replace with cucumber if you don’t like celery.
Carrot, shredded (1) – Instead, you can also use shredded zucchini or cabbage.
Ranch dressing (4 tbsp) – For healthier, choose a low-calorie dressing or dairy-free ranch.
Green onion, chopped – If you don’t like green onions, use chives or parsley as a garnish.
How to Make Buffalo Chicken Cottage Cheese Bowl
Step 1. Grab a saucepan and place it on medium-high heat and add the chicken breasts.
Step 2. Add water until you see the chicken submerged. Bring the water to a boil and then reduce the heat.
Keep cooking the chicken until it’s fully cooked. It should take you around 10 minutes.
Step 3. Remove the chicken from the pan and place it in a bowl. Grab a couple of forks and shred the chicken
Step 4. Add the Buffalo sauce to the chicken and give it a good stir to make sure it’s all coated.
Step 5. Divide the cottage cheese, celery, carrot, and chicken into 2 bowls. Drizzle with Ranch dressing and sprinkle with the chopped green onions.
Add salt and pepper if you need to.
Step 6. It’s ready to enjoy! Grab a fork and give it your first bite.
Pin this now to find it later
Pin ItHow I Modify This Recipe
- Keto Option: While this is naturally low-carb, you can replace the carrots with radishes or zucchini since they are a bit lower in carbs.
- Vegetarian Version: Swap the chicken for roasted cauliflower or chickpeas with seasoned Buffalo sauce.
- Add More Heat: If you love spicy food, sprinkle red pepper flakes or chopped jalapeños.
- Low–Fat Version: Use fat-free cottage cheese and light dressing to reduce the fat content and calories.
- Other Toppings: Experiment with the recipe by adding other ingredients like cherry tomatoes, avocado slices, or blue cheese.
My Tips and Tricks
- Toast Your Shredded Chicken: Heat the Buffalo sauce in a pan for a couple of minutes to add a smoky and caramelized flavor.
- Use Fresh, Crip Veggies: They add maximum flavor and crunch.
- Chill the Cottage Cheese: Take the cottage cheese out of the fridge right before assembling, as this adds a nice contrast with the warm chicken.
What I Serve with This Bowl
- Sweet potato fries
- Green salad
- Avocado salad
- Steamed broccoli
- Green beans
- Garlic bread
My Storage Tips
Place any remains in an airtight container for up to 3 days in the fridge. Make sure you keep the chicken, cottage cheese, and veggies separate to keep everything fresh and prevent foggy veggies.
If you want to keep this recipe for longer, you can freeze the Buffalo chicken for up to 3 months. Don’t freeze the veggies.
Once you are ready to have it again, just serve it with fresh veggies. And, when you want to reheat it, place it in the microwave or on the stove for a couple of minutes.
Buffalo Chicken Cottage Cheese Bowl
5 Cals: 483 Protein: 56 Carbs: 9.9 Fat: 23
Ingredients
- 2 large chicken breasts skinless and boneless
- 4 tbsp Buffalo wing sauce
- 1 cup cottage cheese
- 2 small stalks celery diced
- 1 carrot shredded
- 4 tbsp Ranch dressing
- Green onion chopped
Instructions
- Add chicken breasts to a saucepan, submerge them in water, and place the pan over medium-high heat. Bring the water to a boil and lower the heat, boiling until the chicken is fully cooked. It should take around 10 minutes.
- Remove the chicken from the saucepan and shred it with two forks.
- Add Buffalo wing sauce to the chicken and toss until the chicken is well coated.
- Divide cottage cheese, celery, carrot, and chicken into 2 bowls. Drizzle with Ranch dressing and sprinkle with chopped green onion. Salt and pepper if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
