These easy Keto Buffalo Chicken Bowls bring all the spicy, tangy flavor of buffalo wings to a satisfying dinner bowl. Ready in 35 minutes with just 6 net carbs per serving. Protein-packed saucy chicken, loads of veggies, and a drizzle of sauce.
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I love having wings for dinner, but I’m also majorly into bowls right now. Protein + veggies + sauce…bowls are just the best.
We turned buffalo wings into buffalo wing bowls and this is one dinner that you’ll find on repeat in my house lately. The kids love building their own bowls, I love the assortment of fresh veggies paired with saucy chicken, and everyone goes nuts for a little ranch or blue cheese drizzle.
These have that spicy kick everyone loves without being so hot that the wimps (that’s me) can’t handle it.
The best part? The whole thing comes together in about 35 minutes, most of which is just marinating time. Easy enough for a Tuesday night but exciting enough that it doesn’t feel like you’re eating “diet food.”
For some other great keto bowl recipes check out these keto burrito bowls and these fish taco bowls.
3 Reasons You’ll Love This Recipe:
The buffalo flavor is spot-on. We marinate the chicken in buffalo sauce before air frying, then toss it with more sauce after cooking. You get that tangy, spicy punch in every bite without needing to deep fry a single wing.
Everyone can customize their bowl. I personally load up on ranch and skip the blue cheese. My daughter goes heavy on the avocado. My son adds extra buffalo sauce because he’s basically part fire-breathing dragon. It works for everyone.
It’s meal prep gold. Make the chicken ahead, keep your toppings prepped in containers, and you’ve got quick lunches or dinners ready to assemble all week long.
Ingredients, Swaps, & Tips:
- Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces are the way to go here, but boneless chicken thighs work great too. They’re extra juicy!
- Buffalo Sauce: We start with our homemade buffalo sauce, but you can use your favorite brand of store bought, if you want to keep it extra easy. Add more or less depending on your spice comfort zone.
- Cauliflower Rice: Frozen works perfectly and keeps things quick. Our roasted caulifower rice would be delicious here as well.
- Veggie Toppings: Celery, tomatoes, carrots, and avocado give these bowls some crunch, color, and freshness. Skip the carrots if you’re keeping carbs as low as possible, but I like to add a few bits to my bowl. Swap out with any veggies you like!
- Cheese: Blue cheese crumbles are a classic flavor to go with buffalo chicken, but feta or shredded cheddar are great swaps if blue cheese isn’t your thing.
- Ranch Dressing: A drizzle over the top ties everything together. Try our homemade ranch dressing, or this homemade blue cheese dressing!
How To:
Chop the chicken into bite-sized pieces and cover with buffalo sauce. Refrigerate for at least 15 minutes to let the chicken soak up the flavor, up to 4 hours.
Add the chicken to an air fryer and air fry for about 10 minutes at 400 degrees.
Divide the cauliflower rice between 4 bowls and let everyone add their favorite toppings.
Top with the cooked chicken and drizzle with ranch or blue cheese before serving.
You can totally make this in a skillet on the stove. Just use a slotted spoon to scoop out the marinated chicken (leaving excess marinade behind) and cook it in a hot, oiled pan over medium heat for 6-7 minutes until cooked through.
Storage:
Fridge: Store the components separately in an airtight container in the fridge then assemble the bowls before serving.
Reheat: The chicken and cauliflower rice are probably best heated up and then top with your fresh veggies and toppings after heating.
Freezer: You could freeze leftover buffalo chicken for up to a few months. Just be sure to store it separately from anything else like the cauliflower rice or veggies.
MORE KETO BUFFALO CHICKEN RECIPES!
- Keto Buffalo Chicken Dip
- Buffalo Chicken Deviled Eggs
- Buffalo Chicken Pizza
- Buffalo Chicken Spaghetti Squash
- Buffalo Chicken Stuffed Mini Peppers
Keto Buffalo Chicken Bowls
Ingredients
For the Buffalo Chicken:
- 1 1/2 pounds boneless skinless chicken breast cut into bite-sized chunks
- 1/2 cup buffalo sauce + 2 tablespoons like Frank’s RedHot
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Bowl Toppings:
- 12 ounces frozen riced cauliflower
- 2 celery ribs thinly sliced
- 2 roma tomatoes chopped
- 1/4 cup shredded carrots
- 1 avocado sliced
- 1/2 cup blue cheese crumbles or shredded cheddar
- 1/4 cup green onions chopped
- Ranch dressing for drizzling
Instructions
To make the chicken:
- Place the chicken into a mixing bowl and add the 1/3 cup buffalo sauce, olive oil, garlic powder, salt and pepper. Gently toss to combine until all the chicken pieces are coated. Cover and let marinate for at least 15 minutes in the refrigerator. The longer the chicken marinades the better the flavor.
- Preheat the air fryer to 400°F. Place the chicken pieces into the air fryer and cook for 10-12 minutes until the internal temperature reaches 165°F.
- When the chicken is cooked through, add the extra 2 tablespoons of buffalo sauce to the chicken and toss to coat.
To make the bowls:
- Cook the cauliflower rice according to package directions.
- Once the rice is cooked, divide evenly between 4 bowls.
- Add in the chopped celery, tomatoes and carrots. Slice the avocado and place a quarter in each bowl.
- Add the buffalo chicken to the bowl and sprinkle the blue cheese and green onions all around. Add a drizzle of Ranch dressing over the top. Serve immediately.
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