This Cottage Cheese Buffalo Chicken Bowl is a high-protein, low-carb meal made with tender shredded chicken, creamy cottage cheese, crisp vegetables, buffalo sauce, and ranch dressing. It’s perfect for meal prep, keto lifestyles, and a quick, satisfying lunch or dinner.
1 large boneless skinless chicken breast
1½ tablespoons buffalo wing sauce
1/4 cup plain cottage cheese (4% or low-fat)
1 small celery stalk, sliced
1/2 small carrot, thinly sliced or shredded
2 tablespoons ranch dressing
Salt and black pepper, to taste (optional)
Fresh parsley or green onions for garnish (optional)
1. Place the chicken breast in a small saucepan and cover it with water. Bring to a gentle boil over medium heat and cook until the chicken is fully cooked, about 15 to 20 minutes.
2. Remove the chicken from the saucepan and let it cool slightly before shredding it with two forks.
3. Transfer the shredded chicken to a bowl and toss it with the buffalo wing sauce until evenly coated.
4. Slice the celery and carrot into bite-sized pieces.
5. Add the cottage cheese to one side of a serving bowl.
6. Arrange the buffalo chicken, celery, and carrots around the cottage cheese.
7. Drizzle the ranch dressing over the bowl.
8. Garnish with parsley or green onions if desired and serve immediately.
Store the buffalo chicken separately from the cottage cheese and vegetables for the freshest texture.
Refrigerate leftovers in airtight containers for up to 3 days.
Reheat only the chicken before assembling the bowl.
Customize with avocado, cucumber, cherry tomatoes, blue cheese crumbles, or chopped lettuce.
For extra spice, drizzle with additional buffalo sauce before serving.