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Buffalo Chicken Bowl

Buffalo Chicken Bowl

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

1 Serving | Calories: 380 | Protein: 33 | Fat: 12 | Carbs: 32

Gluten-Free, Dairy-Free


  • 1 lb. boneless, skinless chicken breast
  • 1 cup buffalo sauce
  • ½ lemon, juiced
  • 2 tbs. ranch seasoning OR ranch seasoning below
  • ½ tbs. garlic powder
  • 1 tbs. coconut oil
  • 1 cup broccoli florets, steamed
  • 1 red bell pepper, diced
  • ½ 12-oz. can black beans
  • 1 cup frozen corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced

Ranch Seasoning

  • 2 tbs. dried parsley
  • 2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • ½ tsp. dried chives


  1. Preheat oven to 400°F.
  2. Toss chicken in large bowl with buffalo sauce, lemon juice, ranch seasoning and garlic powder. Transfer all to large baking pan and bake for 18 to 25 minutes.
  3. While chicken is baking, heat skillet over medium heat. Add coconut oil. When fully melted, add broccoli and bell peppers. Sauté about 5 minutes until slightly browned.
  4. Add ¼ cup water to pan, cover and steam until tender, 3 to 4 minutes.
  5. Transfer steamed broccoli and peppers to large mixing bowl. Add black beans, corn and cherry tomatoes. Mix to combine. Set aside.
  6. When chicken is fully cooked, shred in baking pan and stir to fully incorporate remaining sauce in pan. Let sit for 10 minutes.
  7. Add shredded chicken to veggie bowl mixture and stir until fully incorporated.
  8. Top with avocado and enjoy!


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.