About this recipe
These Buffalo Chicken Cottage Cheese Bowls are quick, bold, and easy to prep when you want a high-protein low-carb meal without much cooking. Shredded chicken, creamy cottage cheese, buffalo sauce, crunchy vegetables, and avocado come together in one filling bowl that works for lunch, dinner, or meal prep.
Ingredients
Buffalo chicken
- 3 cups cooked shredded chicken (rotisserie chicken or meal-prepped chicken breast)
- 1/3 cup buffalo sauce
- 1 tbsp plain Greek yogurt (optional, for creamier chicken)
- 1/4 tsp garlic powder
Bowls
- 2 cups cottage cheese
- 2 cups romaine lettuce (chopped)
- 1 cup cucumber (diced)
- 1 cup shredded carrots
- 1 cup celery (thinly sliced)
- 1 large avocado (sliced or diced)
- 1/4 cup green onions (sliced)
- 2 tbsp blue cheese crumbles (optional)
Optional finish
- 2 tbsp extra buffalo sauce (for drizzling)
- 2 tbsp light ranch or yogurt ranch (optional drizzle)
Equipment
Mixing Bowl
Cutting Board
Small Bowl
Meal Prep Containers
Instructions
- 1
Mix the buffalo chicken
In a bowl, stir together the shredded chicken, buffalo sauce, Greek yogurt if using, and garlic powder until the chicken is evenly coated.
- 2
Prepare the vegetables
Chop the romaine, dice the cucumber, shred the carrots if needed, slice the celery, slice or dice the avocado, and chop the green onions.
- 3
Add the cottage cheese
Divide the cottage cheese between bowls or meal prep containers and spread it slightly so it creates a creamy base.
- 4
Add the toppings
Top each bowl with buffalo chicken, romaine, cucumber, carrots, celery, avocado, green onions, and blue cheese crumbles if using.
- 5
Finish and serve
Drizzle with extra buffalo sauce and light ranch if you like. Serve right away, or pack the toppings separately for meal prep.
Tips
- Use cooked chicken: Rotisserie chicken or leftover cooked chicken makes this recipe very fast to assemble.
- Adjust the heat: Use less buffalo sauce for a milder bowl, or add extra sauce if you want more heat.
- Keep meal prep crunchy: Pack the cucumber, celery, carrots, and lettuce separately if you want the freshest texture.
Substitutions
- Swap the base: Use Greek yogurt, a cottage cheese and yogurt mix, or chopped romaine instead of cottage cheese if you want a different base.
- Use another protein: Try cooked turkey, canned tuna, grilled chicken thighs, or crispy tofu instead of shredded chicken.
- Make it more filling: Add cauliflower rice, roasted cauliflower, or a small serving of regular rice if you want more volume.
Storage
Refrigerator
Store the buffalo chicken, cottage cheese, vegetables, and toppings in airtight containers in the refrigerator for up to 4 days. Freezer: Freezing the full bowl is not recommended, but cooked shredded chicken can be frozen for up to 2 months. Meal prep note: For the best texture, keep avocado and crunchy vegetables separate until serving.
Nutrition
- Serving Size
- Calories
- 410
- Protein
- 41g
- Carbohydrates
- 14g
- Fat
- 22g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 880mg
FAQ
Can I make buffalo chicken cottage cheese bowls ahead of time?
Yes. Prep the buffalo chicken and chopped vegetables ahead, then assemble the bowls when ready to eat.
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest shortcuts for this recipe.
Are buffalo chicken cottage cheese bowls low carb?
Yes. This bowl is naturally lower in carbs as written because it uses cottage cheese, chicken, and vegetables instead of rice or pasta.
Recipe Card
Buffalo Chicken Cottage Cheese Bowls
High-protein low-carb buffalo chicken bowls with cottage cheese, crunchy vegetables, avocado, and buffalo sauce.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Buffalo chicken
- 3 cups cooked shredded chicken (rotisserie chicken or meal-prepped chicken breast)
- 1/3 cup buffalo sauce
- 1 tbsp plain Greek yogurt (optional, for creamier chicken)
- 1/4 tsp garlic powder
Bowls
- 2 cups cottage cheese
- 2 cups romaine lettuce (chopped)
- 1 cup cucumber (diced)
- 1 cup shredded carrots
- 1 cup celery (thinly sliced)
- 1 large avocado (sliced or diced)
- 1/4 cup green onions (sliced)
- 2 tbsp blue cheese crumbles (optional)
Optional finish
- 2 tbsp extra buffalo sauce (for drizzling)
- 2 tbsp light ranch or yogurt ranch (optional drizzle)
Instructions
- Mix the buffalo chicken: In a bowl, stir together the shredded chicken, buffalo sauce, Greek yogurt if using, and garlic powder until the chicken is evenly coated.
- Prepare the vegetables: Chop the romaine, dice the cucumber, shred the carrots if needed, slice the celery, slice or dice the avocado, and chop the green onions.
- Add the cottage cheese: Divide the cottage cheese between bowls or meal prep containers and spread it slightly so it creates a creamy base.
- Add the toppings: Top each bowl with buffalo chicken, romaine, cucumber, carrots, celery, avocado, green onions, and blue cheese crumbles if using.
- Finish and serve: Drizzle with extra buffalo sauce and light ranch if you like. Serve right away, or pack the toppings separately for meal prep.
