These buffalo chicken bowls are a simple, flavorful dinner made with juicy ground chicken, roasted broccoli, creamy greek yogurt, spicy buffalo sauce, and blue cheese.
Instead of rice, roasted broccoli makes up the base of these bowls, giving you a veggie-packed meal that still feels hearty and satisfying.
The best part is the roasted broccoli. It gets deeply golden and catches all of that creamy buffalo sauce, so every bite is loaded with flavor. This is an easy weeknight dinner when you want something filling and delicious without a long list of ingredients.
Love buffalo chicken? Try buffalo chicken zucchini boats or buffalo chicken casserole next.
Your New High-Protein High-Fiber Meal Prep Lunch
These buffalo chicken bowls keep things simple with savory ground chicken, roasted broccoli, creamy greek yogurt, spicy buffalo sauce, and salty blue cheese.
The broccoli isn’t just a side dish here. It’s the base of the bowl, which is why the recipe uses a generous amount. Roasting it at high heat gives the broccoli plenty of flavor and texture, and all those little roasted edges are perfect for catching the buffalo yogurt sauce.
If you’re a Buffalo chicken fan, this is an easy way to turn those flavors into a complete dinner.
Ingredients You’ll Need
- Broccoli: You’ll need a generous amount because the broccoli takes the place of a rice or grain base. Cut any especially large florets into smaller pieces so they roast more quickly.
- Ground Chicken: Ground chicken cooks quickly and makes the bowl easy to put together on a weeknight.
- Garlic powder, dried dill, and dried chives: These season the chicken and complement the Buffalo sauce.
- Plain Greek yogurt: Full-fat Greek yogurt makes the sauce creamy and cooling without requiring a separate dressing.
- Buffalo sauce: Use your favorite Buffalo sauce and adjust the amount to your preferred level of heat.
- Blue Cheese: A little crumbled blue cheese brings that classic Buffalo chicken flavor to the finished bowls.
- Fresh dill and chives: These are optional, but add a fresh finish.
How to Make Buffalo Chicken Bowls
Step 1. Roast the broccoli: Season the broccoli and roast until deeply golden brown. Leave it undisturbed while it cooks so the bottoms get extra browned.
Step 2. Cook the chicken: Brown the ground chicken, breaking it up as it cooks. Season with salt, garlic powder, dill, and chives.
Step 3. Make the sauce and assemble the bowls: Stir the Greek yogurt and Buffalo sauce together, adding more Buffalo sauce to taste. Divide the roasted broccoli and chicken between bowls, then top with the Buffalo yogurt sauce and blue cheese.
Step 4. Finish and serve: Top with fresh dill and chives, if desired, and serve right away.
Why the Broccoli Base Works
There’s a lot of broccoli in this recipe because it takes the place of rice and gives the bowl plenty of substance. Roasting it until golden adds flavor and gives the florets plenty of surface area to catch the creamy Buffalo sauce.
I also prefer leaving the broccoli undisturbed while it roasts. The bottoms get nicely browned without burning, which adds even more flavor.
Tips for the Best Buffalo Chicken Bowls
- Cut the large broccoli florets smaller. This helps the broccoli cook more quickly and evenly. You’re looking for pieces that are small enough to roast well but still substantial enough to make up the bowl.
- Don’t worry about tossing the broccoli. I tested the recipe both ways and prefer leaving it alone.
- Use enough Buffalo sauce to suit you. Start with less if you prefer a milder bowl, then add more at the end. Since the sauce is added individually, everyone can make their bowl as spicy as they like.
- Serve the bowls right way. The contrast between the hot roasted broccoli and chicken and the cool, creamy Greek yogurt is part of what makes these bowls so good.
Storage and Reheating Leftovers
Store leftover broccoli and chicken in an airtight container in the fridge for up to 4 days. Store yogurt and buffalo sauce separately and top right before serving.
More Buffalo Chicken Recipes to Try
Buffalo Chicken Bowls
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Ingredients
- Nonstick cooking spray I use Chosen Foods avocado oil spray
- 32 oz broccoli florets chopped small
- 2 teaspoons kosher salt divided
- 2 teaspoons garlic powder divided
- 1 lb ground chicken
- 1 teaspoon dried dill
- 3 teaspoons dried chives
- 1 cup full fat plain greek yogurt
- 1/2 cup buffalo sauce I use Primal Kitchen
- 4 oz crumbled blue cheese
- Fresh dill and chives for serving optional
Instructions
- Preheat oven: Preheat the oven to 425°F. Spray a large sheet pan with nonstick spray.Nonstick cooking spray
- Roast the broccoli: Cut the broccoli florets into smaller pieces if some of them are large. You want them in smaller pieces for this recipe so they cook faster. Arrange them on the prepared baking sheet, spray with more cooking oil then sprinkle on 1 teaspoon of salt and 1 teaspoon of garlic powder and toss to coat. Roast in the preheated oven for 20-25 minutes, until deeply golden brown.32 oz broccoli florets, 2 teaspoons kosher salt, 2 teaspoons garlic powder
- Cook the chicken: While they’re roasting, spray more cooking oil spray in a medium skillet and heat over medium-high heat. Brown the ground chicken until broken up and no pink remains. Season with the remaining salt and garlic powder along with the dill and chives. Taste and adjust seasoning as needed.1 lb ground chicken, 1 teaspoon dried dill, 3 teaspoons dried chives
- Assemble the bowls and serve: When the broccoli is ready, divide it evenly between bowls then add the ground chicken. Top each bowl with a heaping 1/4 cup of greek yogurt and buffalo sauce to taste. Top with blue cheese and herbs and serve right away.1 cup full fat plain greek yogurt, 1/2 cup buffalo sauce, 4 oz crumbled blue cheese, Fresh dill and chives for serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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