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.


448 CALS





29g 37g 21g


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 53 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?

    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?


    1. Josh Cortis

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


    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?

  19. Chris Benton

    4 stars
    Whatever you do, don’t mistakenly put cucumber instead of zucchini in this dish. It’s… not the same. 😀

    Great recipe, my faux pas aside!

  20. Kendra

    Have you ever tried freezing the leftovers?

  21. zacharias

    5 stars
    How many days, does it last in the fridge?:) LOve it!

    1. Kartik


  22. sam

    how do we know how much we put in each container?

    1. Kartik

      For accuracy, you can utilize a weight machine.

  23. Jordan

    5 stars
    What is the averabe price per meal?

  24. Roger

    5 stars
    This one is outstanding!! I was skeptical cuz I HATE zucchini but the flavors cover it up nicely. Only change I made was blue cheese instead of cheddar (allergy). I may be late to this party but love everything you’ve created so far bud. Hope you don’t stop!!

  25. Davayun

    5 stars
    Are used rigatoni noodles instead of rice but it’s really good!

  26. fatandy

    3 stars
    Still good, but not one of my favorites that I want to come back to make. I think partly because I associate buffalo sauce flavor with wings or gooey/cheesy dips. I also felt like the texture was a bit on the mushy side for the mushrooms and zucchini.

  27. Mbjucu

    4 stars
    This is on regular rotation at our house. Chicken turns out great in the air fryer too. Thanks for the great recipe.

  28. Scott Grieve

    Using good quality mushrooms makes a big difference in this, I used Swiss brown and that gave it a real depth of flavour

  29. Nicholas Cuppernell

    5 stars
    Just made this for the first but definitely not last time. It was the first video I found on YouTube.

  30. Robert

    How much is a serving size, bro? I’m from Europe, I use Metric system and I kinda don’t get it how to calculate.
    I mean, i’ts 448kcal/serving, but If I server 1kg of this meal?

    Thank you.

  31. Anna

    5 stars
    This is a really fantastic recipe! I do leave out the mushrooms due to my partner not liking them, and I sub in roasted cauliflower florets, which work really really well with frank’s hot sauce. I also like a drizzle of blue cheese or ranch dressing as a topping. Thank you for this terrific recipe!

  32. Bob Laredo

    The weight loss version doesn’t appear 🙁

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