This Buffalo Chicken Meal Prep with rice and roasted garlic cauliflower makes for a healthy, flavourful and satisfying meal that can be made in advance and stored in the fridge for a quick and convenient meal! You’ll want to eat it for lunch or dinner everyday! {gluten-free}
We’ve been trying something new out in our house lately when it comes to meal times.
Meal prepping.
I was finding that I was coming home at the end of the day scrambling to get dinner done after a long day of work.
Talk about a hot mess.
So we recently started dedicating a bit more time to meal prepping on the weekend to make weekdays less stressful {and exhausting}.
One of our current favourite meal prepping options have been these Buffalo Chicken Meal Prep Bowls.
So much flavour packed into these bowls!
Benefits of meal prepping
While it may take a little bit of extra time up front, meal prepping can have lots of benefits in the long run!
Overall, meal prepping can:
- Save time
- Save money
- Be a mega stress reliever since meals will already be made. One less worry!
- Give you more time to spend with your family since you won’t be slaving away in the kitchen day after day
- Help you eat healthier since you won’t have the same urge to grab for convenience foods
Once you start, you realize how much easier it makes things during the week!
How to make the buffalo chicken
You may recognize this buffalo chicken from the Buffalo Chicken Stuffed Spaghetti Squash I posted a few weeks ago (another delicious recipe)! The method to make the chicken is pretty much the same.
Start by placing the chicken breasts in your slow cooker along with the diced red pepper.
In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
You can use this extra sauce to drizzle over the meal prep bowls once they’re all done to jazz them up a bit more.
Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in sauce.
Cook on high for 3-4 hours or on low for 6-8 hours.
When it’s all finished cooking, shred the chicken using two forks.
How to make the roasted cauliflower
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for easier clean up.
In a large bowl, place the cauliflower florets, olive oil, minced garlic, dried parsley, salt and pepper. Toss until ingredients are evenly distributed and cauliflower is coated lightly in oil.
Dump the cauliflower florets on the prepared baking sheet.
Bake for 25-30 minutes, flipping halfway through. The cauliflower should be lightly golden on the edges.
How long do these buffalo chicken meal prep bowls last in the fridge
With meal prepping it’s generally expected that the meal sits in the fridge for several days to give you a few days worth of food.
That’s one of the reasons why I love this method so much.
You get delicious food for days!
I would recommend keeping these buffalo chicken meal prep bowls in the fridge for no longer than four days.
They come in handy for a quick grab and go lunch or dinner for those crazy busy days!
More similar recipes
- Buffalo Chicken Stuffed Spaghetti Squash
- Buffalo Chicken Stuffed Peppers
- Pesto Chicken Stuffed Sweet Potatoes
- BBQ Chicken Tostadas
- Lightened Up Pesto Chicken Pizza
- Crispy Baked Buffalo Chicken Wings
Did you make this recipe? Scroll down to leave a rating and review!
Buffalo Chicken Meal Prep
Ingredients
For the buffalo chicken:
- 1 lb skinless boneless chicken breasts
- 1 red pepper diced
- 1/4 cup Franks buffalo sauce
- 1 tbsp lime juice
- 2 tbsp honey
- 2 tbsp no salt added chicken broth
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
To prepare the brown rice:
- 1/2 cup dry brown rice
- 2 cups chicken broth
- Lime juice
To prepare the cauliflower.
- 1 medium-sized head of cauliflower cut into florets (about 6 cups chopped)
- 3 tbsp. Olive oil
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Start by placing the chicken breasts in your slow cooker along with the diced red pepper.
- In a small bowl, mix together the ingredients for the buffalo sauce. Set aside a quarter of the sauce.
- Pour the remaining sauce over the chicken breasts and flip the chicken until it’s coated in sauce.
- Cook on high for 3-4 hours or on low for 6-8 hours. When it's all finished cooking, shred the chicken using two forks.
- Meanwhile add the broth and chicken broth to a small sauce pan and bring to a boil. Cover and simmer on low heat until cooked (the time will depend on the type of brown rice that you use). Add a squeeze of lime to juice to the rice to incorporate more flavour.
- For the cauliflower, preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper for easier clean up.
- In a large bowl, place the cauliflower florets, olive oil, minced garlic, dried parsley, salt and pepper. Toss until ingredients are evenly distributed and cauliflower is coated lightly in oil.
- Dump the cauliflower florets on the prepared baking sheet.
- Bake for 25-30 minutes, flipping halfway through. The cauliflower should be lightly golden on the edges.
- Evenly divide the buffalo chicken, rice and roasted cauliflower between four containers.
Nutrition
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Do you reheat this or eat it cold please? Thanks x
I usually like to reheat it, but you could also eat it cold if you like. Works either way!
Why is chicken broth included under the rice category if it says to cook rice according to the box instructions? Looks good but I’m confused on this part.
I apologize — I forgot to include in the notes that you can make the rice with chicken broth instead of water to infuse more flavour into the rice. I’ll make that change to the recipe. Thanks for bringing that to my attention and hope you enjoy the recipe if you try it out!
Amazing!! This dish has so much flavor! Perfect for meal prep!
Thanks so much Chelle! So happy you enjoyed it!! Love this one for meal prep!