Buffalo Chicken Rice Bowls

Chicken thighs, rice, mushrooms, zucchini, and onion cooked together and mixed with buffalo sauce for a buffalo chicken rice bowl. This is a highly palatable meal that is low on the calorie end and fairly satiating making it perfect for meal prep.

PER SERVING – MAKES 5

448 CALS

PREP TIME

10 MINUTES

COOK TIME

30 MINUTES

CARBS PROTEIN FAT
29g 37g 21g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 37 Comments

  1. adam warpeha

    Can you post the receipt please? The buffalo chicken and rice bowl recipe doesn’t load.

    1. Josh Cortis

      Whoops, there was a little mistake in the code. Should be fixed now 👍

  2. Cherie Monahan

    So good! Tastes like comfort food but fits my macros!

  3. Mary

    5 stars
    This was a fantastic recipe and went together beautifully. I didn’t have chicken thighs, but had a package of boneless/skinless chicken tenderloins and they tasted great in this (saved a few calories as well :)) The oven baking method worked great – Started my chicken first, then rice in the rice cooker, then the veggies. Chicken was cooled by the time the rice and veggies were done, which was just perfect. 10/10, both the hubby and I loved them! We shared the 5th serving after cooking it, and have the other 4 for lunch and dinner for a couple days this week. Thank you!

  4. Nickolas Weishampel

    5 stars
    Highly recommend this one! I don’t even like mushrooms usually but the blend so well between the other ingredients! This recipe is full of flavor and it will be a popular one in my rotation.

  5. Kurtis Parkes

    hello josh is there a link to the cheese idk what to get and over where i live we dont have shedder cheese could you mayb e send a link to the cheese you used in the vid ?

  6. Philip

    Hi Josh,
    How many grams is it per portion?
    Thanks.

    Brgds Philip

    1. Josh Cortis

      I do not measure that way so I don’t know. You would need to weigh your total end product and divide that by however many servings you would like to make

    2. Grant

      It was around 448 for me

  7. Alan Scott

    5 stars
    Great recipe,really enjoyed it.

  8. Josh T

    5 stars
    Wife won’t eat mushrooms at all so I substituted shredded carrots instead. It was our favorite meal so far.

  9. Matthew Monahan

    Hey Josh, what kind of Buffalo sauce do you prefer for this receipe? Do you stick with standard Frank’s hot sauce or something more specific?

  10. Nicole Locklear

    5 stars
    Delicious! This is the first recipe I’ve tried from TMPM, after the YouTube threw the recipe vid in my recommended. For those who are curious, I made a double batch and this recipe freezes very well. It’s an extra step but if you have time, I definitely recommend salting the zucchini and squeezing excess water out before cooking helps things not get mushy/watery.

  11. Dom

    5 stars
    Awesome recipe, made several times, will definitely make again, thank you!

    1. Dom

      And by the way, the ‘Index’ page you have is a brilliant feature with awesome search filter, really love it, keep it up!

  12. Luke

    Hi Josh,

    Really great meal, what are the differences between the weight loss/gain and standard inputs under nutrition info, do they correlate to a different version of the recipe?

    Thanks

    1. Josh Cortis

      yes, there are weight loss friendly and weight gain friendly versions of the recipe on this page

  13. CORINNE ROBERTS

    Can you post the weight loss version of this recipe?

  14. Sean

    This is the first and only meal prep dish I’ve enjoyed. I am going to use your recopies from now on as many others I’ve tried are not very good, details on how to prepare are vague, and I end up wasting money on food. Thank you for the great work! I’m going to try the Firecracker Beef and Brussels tomorrow when after I finish my last of this.

  15. Jim

    Would happen to know the sodium content?

    1. Josh Cortis

      I don’t. I don’t count sodium and I encourage to season to taste anyway

  16. William

    Made this tonight as my first foray into meal prepping and it’s extraordinary. Can’t wait to have more of it tomorrow for lunch!

  17. Rich

    4 stars
    Cooked it this week and it tasted amazing. I weighed out all of the ingredients to the gram but my concern is that when I added all of the food items into MyFitnessPal as part of tracking my daily food intake, it said that one portion was not 448 calories but instead 781 calories! Are you able to provide a breakdown of the calories per ingredient so I can identify why there is such a difference? 180g chicken thighs alone is 344 calories.

    1. Josh Cortis

      Differences can easily come if you use different inputs in MyFitnessPal than I chose. That is a big difference though so i would make sure you are choosing raw weights for the ingredients. It’s hard to estimate how much dry rice you will need so that is the only thing that I use cooked weights for.

  18. Benedict Lane

    If I don’t have an option for broiling? How long should I bake the thighs for?

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