Monday Meal Prep: Healthy Buffalo Chicken Bowls

May is Spring into Fitness Month here at BCL. To celebrate, we’re sharing recipes and fitness tips all month long to help you feel better and more productive, and get ready for all the summer fun coming your way. Monday is Meal Prep day, try this delicious and healthy recipe for your lunch this week! 

Healthy Buffalo Chicken Bowls

Originally Published at by Jessica

*Makes 8 servings


2 cans corn

2 cans black beans

3 avocados

A pint of cherry tomatoes (halved)

6 chicken breasts

1 cup of your favorite buffalo sauce (I use Franks)

I tablespoon garlic (minced)

1 packet Hidden Valley Greek Yogurt Dressing Mix

1 1/3 cups plain Green Yogurt

3 tablespoons milk



1) Cook chicken, garlic and hot sauce in a slow cooker on low for 6 hours or on high for 3 hours. When chicken is cooked through, shred with two forks and set aside.

2) In a separate bowl, mix together dressing mix, Greek yogurt and milk and let it chill in the fridge.

3) Next, drain and rinse corn and black beans. Add them to another bowl. Rinse and half your cherry tomatoes and mix them with corn/bean mixture. Lastly,  dice avocado and fold into salad. 

4) Assemble your bowls by adding your salad mixture, topping with chicken and finishing off with yogurt ranch dressing. 

Editors Note– 

Hey BCL, Jenni here! This recipe looks amazing, but unfortunately for me, I can’t eat it. Why? Because I am on a low-carb/high fat diet. Corn and beans aren’t bad for you, unless you’re trying to reduce your blood sugar like I am! If you’re like me and you want to try this out, skip the high carb corn and beans and opt for lettuce or broccoli instead. For more good fat and protein, use full-fat greek yogurt (and don’t skimp on that avo!)