These Meal Prep Buffalo Chicken Burrito Bowls are a fun twist on chicken wings. They’re a healthy lunch idea that you can make ahead!
Ingredients and substitutions
- Chicken breasts – you can use boneless, skinless chicken thighs instead.
- Egg – buttermilk or even regular milk can be used instead of egg to help the cornstarch stick to the chicken.
- Cornstarch – use flour or any type of gluten free flour.
- Buffalo sauce – use your fave brand of wing sauce or make up a honey-BBQ sauce if you prefer a different type of wing sauce.
- Brown rice or quinoa – swap out for any other kind of rice you want.
- Celery, carrots, red onion, tomato and romaine lettuce – feel free to use any veggies you have on hand in the fridge.
- Blue cheese – you can also use goat cheese or feta cheese.
- Cilantro – this is an optional garnish that you can leave out.
Skip the Ads and Get Right to the Recipes!
- ZERO ADS on over 600 recipes!
- Weekly Meal Plans, Grocery & Prep Lists
- Bonus eBooks
How to make this recipe
- Coat the chicken in egg and cornstarch.
- Cook the chicken.
- Prepare the veggies and rice.
- Toss the chicken in wing sauce.
- Assemble your bowls and enjoy!
Making these bowls low-carb
Feel free to leave out the rice or quinoa if you want to make these bowls low carb or you can use cauliflower rice.
You will also want to leave the cornstarch and egg out as you will not want to bread the chicken. You will just want to bake or sauté the chicken, then toss it in the sauce.
Frequently Asked Questions
You can put pretty much whatever you want in your buffalo chicken bowl! Aside from the buffalo wing sauce and chicken, the options are endless. I like serving mine with some veggies and blue cheese but you can use anything you have on hand. These bowls are also a great way to clear out your vegetable crisper.
There are 574 calories per serving in this recipe. If you want to cut down on the calorie count, feel free to leave out the cheese or serve it without the rice.
I prefer to eat these bowls hot, but if you’re taking them to work or school and don’t have access to a microwave, you can definitely eat them cold.
Storing and reheating
You can store these bowls in the fridge for up to 5 days. If you are wanting to reheat the bowls but don't want the veggies to be warm, I recommend storing the veggies separately.
You can reheat the chicken and rice together for 1-2 minutes in the microwave, making sure to sprinkle some water overtop before reheating so the chicken doesn't dry out.
Freezing the cooked chicken and rice
You can freeze both the chicken and rice but unfortunately, you can't freeze the veggies. Feel free to freeze the chicken and rice in separate containers, then let them each defrost in the fridge overnight before reheating. They’ll last in the freezer for up to 3 months.
Wanna Learn How To Meal Prep?
My meal planning service, Dinner Prep Pro, removes the guesswork and helps you get dinner on the table in 15-20 minutes each night. My meal prep checklists only take 1 hour each week!
More burrito bowl recipes
Meal prep tools for this recipe
- These are the glass bowls used in the photos.
- Order buffalo sauce online.
Meal Prep Buffalo Chicken Burrito Bowls
Ingredients
- 1 lb chicken breasts, diced
- 1 egg
- 1/4 cup cornstarch
- 1/2 cup buffalo sauce (I like Frank's Red Hot)
- 2 cups cooked brown rice or quinoa
- 2 stalks celery, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1 red onion, thinly sliced
- 1 plum tomato, diced
- 1 cup romaine lettuce, chopped
- 1/4 cup blue cheese or goat cheese, crumbled
- Cilantro for garnish
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper and spray with oil to grease it slightly. In a large bowl, toss chicken with egg and cornstarch until well-coated.
- Place on baking sheet and spread evenly. Season with a bit of salt. Bake for 15-20 min until chicken is fully cooked.
- Meanwhile, prepare veggies and cook rice in a rice cooker. Divide among four meal prep bowls.
- Remove chicken from the oven and toss with buffalo wing sauce in another large bowl. Divide chicken up among bowls, along with veggies. Top with crumbled blue cheese and serve! Will keep in the fridge up to 5 days.
Notes
Nutrition
Join The Girl on Bloor Premium!
- ZERO ADS!
- Weekly Meal Prep Checklists
- Bonus eBooks
Comments & Reviews
Aaron Smith says
Your website is amazing. My wife and I spend time every week looking it over for new ideas. Your website helped me find recipes so that we could meal prep and focus on our wedding. Thank you! Now post wedding, the flavors are so good, I’m still coming back! Keep it up!
Taylor Stinson says
Aww thank you so much Aaron!!! So glad I’ve been able to help!! Please let me know if you ever have any recipe requests 🙂
LaTrice says
Hello, Taylor. I’m so glad that I found your blog using the Google search engine. I would like to get started on meal prepping for lunch because I’m determined to save money and getting bored to death of bringing sandwiches, wraps and bagels to work. My goal is to plan accordingly by compiling a grocery list so I know what to purchase and stay within my budget.
Taylor Stinson says
Yay, so happy you found me LaTrice! Meal prep has made such a huge difference in the way I eat during the work week and bowls have to be my fave way of eating during the work week (I hear you on sandwiches LOL). If you need more recipe ideas and meal prep tricks I highly suggest subscribing to my newsletter 🙂 So happy you’re here!
Amy says
Cornstarch? I have never heard of using cornstarch like that!
Taylor Stinson says
It helps create a great coating for the chicken 🙂
Karen H says
Do you eat these cold or warm them up?
Taylor Stinson says
I do both! It depends on what you have time for and if you have access to a microwave – I usually pack the veggies separately if I’m warming them up 🙂