Buffalo Chicken Cottage Cheese Bowl Recipe – Easy High Protein Lunch

Name: Buffalo Chicken Cottage Cheese Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast or thighs; 1/2 cup buffalo sauce (Frank’s RedHot or homemade); 1 tbsp unsalted butter, melted; 1/2 tsp garlic powder; 1/2 tsp onion powder; Pinch of salt & black pepper; 1 cup cottage cheese (full-fat or low-fat); 2 tbsp plain Greek yogurt; 1/2 cup chopped celery; 1/2 cup chopped cucumber; 1/4 cup shredded carrots (optional); 1/4 cup thinly sliced red onion (optional); 2 tbsp crumbled blue cheese or feta (optional); Chopped fresh parsley or green onions; Extra buffalo sauce, for drizzling; Black pepper, to taste

Posted on September 5, 2025

Buffalo Chicken Cottage Cheese Bowl - featured image

Jump to Recipe·Print Recipe

My kitchen was filled with the tangy aroma of buffalo sauce and the cool creaminess of cottage cheese—the kind of combo that makes your taste buds do a double take. The first time I made this Buffalo Chicken Cottage Cheese Bowl, I honestly thought, “Is this going to work?” (Spoiler: It totally does!) It’s a lunch that’s part comfort, part health kick, and all about bold flavor with minimal fuss.

I came up with this recipe after trying to beat the midday slump with something hearty, but not heavy. I’d been using cottage cheese in my breakfast bowls for ages, but pairing it with spicy chicken completely changed the game for me. You know those days when you want something filling, but don’t want to crash after lunch? This bowl ticks every box—high-protein, easy to prep, and packed with veggies for crunch.

Buffalo chicken has always been my guilty pleasure, but most recipes rely on breading or loads of butter. Here, you get that signature kick without the extra calories. And let’s face it, cottage cheese is having a moment—high in protein, low in carbs, and surprisingly versatile. Whether you’re meal-prepping for the week, feeding a hungry teenager, or just trying to make lunch a little more exciting, this Buffalo Chicken Cottage Cheese Bowl is a must-try. I’ve tested every variation you can imagine (grilled, shredded, rotisserie—trust me, they all work), and it’s now a staple in my meal rotation.

If you’re looking for a protein-packed lunch idea that’s quick, satisfying, and absolutely delicious, you’re in the right place. Let me show you why this bowl deserves a spot in your weekly lineup!

Why You’ll Love This Recipe

Quick & Easy: You can whip up this Buffalo Chicken Cottage Cheese Bowl in under 20 minutes—perfect for busy weekdays or when hunger hits out of nowhere. No fancy cooking skills required!
Simple Ingredients: Most of the ingredients are things you probably already have at home. Chicken breast, cottage cheese, buffalo sauce, and a few veggies—nothing complicated.
Perfect for Meal Prep: This bowl is a meal-prepper’s dream. Make a big batch of chicken ahead of time and assemble fresh bowls all week. Honestly, it’s saved me from countless “what’s for lunch?” moments.
Crowd-Pleaser: I’ve served this to friends and family, and everyone asks for seconds. Even my picky eater gave it two thumbs-up (and that’s saying something!).
Unbelievably Delicious: The cool cottage cheese mellows the heat of the buffalo chicken, while crunchy veggies add texture. Every bite is creamy, spicy, and totally satisfying.

What sets my Buffalo Chicken Cottage Cheese Bowl apart is the balance—it’s not just spicy chicken thrown on cottage cheese. I blend cottage cheese with Greek yogurt for extra creaminess, use homemade buffalo sauce for deeper flavor, and add a layer of crunchy veggies for freshness. This isn’t just another chicken bowl—it’s my favorite way to get a protein boost without missing out on flavor.

It’s comfort food, but lighter. A lunch that feels indulgent, but actually helps you hit your macros (if you’re into that). You can serve it to kids, eat it cold, or heat it up on a chilly day. Trust me, there are no wrong answers here. This recipe makes lunch less boring and more like something you genuinely look forward to.

Ingredients Needed

This Buffalo Chicken Cottage Cheese Bowl keeps things straightforward, but every ingredient plays a role in creating that perfect bite. I love how I can grab most of these from my fridge or pantry—no last-minute store runs needed!

For the Buffalo Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs (use thighs for extra juiciness)
- 1/2 cup (120ml) buffalo sauce (Frank’s RedHot is my go-to, but homemade works great)
- 1 tbsp unsalted butter (melted, for richer flavor—skip if you want it lighter)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of salt & black pepper
For the Cottage Cheese Base:
- 1 cup (225g) cottage cheese (full-fat for creaminess, low-fat for lighter version)
- 2 tbsp plain Greek yogurt (adds tang and smooth texture)
Veggie Layer:
- 1/2 cup (60g) chopped celery (for crunch)
- 1/2 cup (60g) chopped cucumber
- 1/4 cup (30g) shredded carrots (optional, for color and sweetness)
- 1/4 cup (20g) thinly sliced red onion (adds zing, skip if sensitive)
Toppings & Garnish:
- 2 tbsp crumbled blue cheese or feta (optional, but so good!)
- Chopped fresh parsley or green onions
- Extra buffalo sauce, drizzle
- Black pepper, to taste

If you need substitutions, here’s what works: swap chicken for shredded rotisserie or use tofu for a veggie version. Dairy-free cottage cheese is available in most stores now (I’ve tried Good Culture and Kite Hill brands). If you’re gluten-free, double-check your buffalo sauce—sometimes they sneak in wheat. For extra crunch, toss in sliced radishes or avocado.

I always recommend using small-curd cottage cheese for the best texture—it blends smoother and doesn’t get watery. For buffalo sauce, homemade is awesome, but bottled saves time. Don’t sweat it if you’re missing a veggie—this bowl is super forgiving!

Equipment Needed

Cutting board and sharp knife (for chopping veggies and chicken—my favorite is a sturdy bamboo board)
Large skillet or grill pan (to cook chicken; nonstick pans work best for easy cleanup)
Mixing bowl (for tossing chicken with buffalo sauce)
Measuring cups and spoons (precision matters for the sauce!)
Serving bowls (deep bowls keep everything layered and pretty—great for Instagram and Pinterest photos)
Tongs or spatula (for flipping chicken)

If you don’t have a grill pan, a regular skillet is totally fine. I’ve even cooked the chicken in my air fryer (just set it for 375°F/190°C for 12 minutes). For mixing, any bowl will do, but glass makes it easier to see if everything’s coated. If you’re on a budget, thrift store finds work just as well—don’t stress about brand names. Just keep knives sharp (it’s safer and faster, trust me!).

Preparation Method

Prep the Chicken: Pat chicken breasts dry with paper towels. Slice into bite-sized strips for faster cooking. Sprinkle both sides with salt, pepper, garlic powder, and onion powder. This step takes about 3 minutes—don’t forget to wash your hands after!
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if your pan isn’t nonstick. Cook chicken pieces for 3-4 minutes per side, until golden brown and cooked through (internal temp should hit 165°F/74°C). If you see juices running clear, you’re good. Remove chicken and let it rest for 2 minutes.
Toss with Buffalo Sauce: In a mixing bowl, combine buffalo sauce and melted butter. Add the warm chicken and toss to coat evenly. For extra saucy chicken, let it sit in the sauce for 2-3 minutes before serving. If you like it spicier, add a splash more buffalo sauce.
Prepare Cottage Cheese Base: In a small bowl, mix cottage cheese and Greek yogurt until smooth. You can use a fork or a small whisk. If you want creamier texture, give it a quick blitz with an immersion blender for 10 seconds. Taste and add a pinch of salt if needed.
Chop Veggies: Dice celery, cucumber, carrots, and red onion. I like to keep pieces small for even layering, but chunky works too. Takes about 5 minutes—don’t rush, that crunch is worth it!
Assemble the Bowl: Start with a generous scoop of cottage cheese mixture in the bottom of your serving bowl. Layer chopped veggies evenly around the edges. Top with buffalo chicken, piling it high in the center. Scatter blue cheese or feta, sprinkle parsley or green onions, and drizzle a little extra buffalo sauce over everything.
Finishing Touches: Crack fresh black pepper on top. If you want more heat, add sliced jalapeños or an extra drizzle of hot sauce. Sit back and admire your work—it’s seriously Pinterest-worthy!
Serve: Enjoy immediately while chicken is warm, or chill for a cold lunch later. If you’re meal-prepping, keep components separate and assemble just before eating.

Notes: If your chicken is dry, try marinating it in a bit of buffalo sauce for 20 minutes before cooking. If the cottage cheese seems watery, drain it in a fine mesh sieve for 10 minutes. For extra crunch, toss veggies with a pinch of salt and let them sit for 5 minutes before adding to the bowl.

Cooking Tips & Techniques

Here’s where experience really pays off! One thing I learned early on—don’t overcook the chicken. Dry chicken is a buzzkill for any protein bowl, especially here. Use a meat thermometer if you have one (it makes all the difference for juicy results).

If you’re short on time, cook and shred chicken ahead of time, then toss with buffalo sauce right before serving. This keeps it moist and flavorful. I’ve tried grilling, pan-searing, and air frying—all work, but grilling adds a smoky depth that’s hard to beat.

When mixing cottage cheese and Greek yogurt, blend just enough to smooth out the curds but not so much that it becomes runny. If you like a thicker base, use a little less yogurt.

Multitasking is key! While chicken cooks, chop veggies and prep the cottage cheese base. This way, everything comes together fast. If your buffalo sauce is too spicy, stir in a teaspoon of honey or maple syrup—it rounds out the heat.

Common mistakes? Using watery cottage cheese (drain it first), skipping the butter (the sauce just isn’t the same!), or forgetting to season the chicken before cooking. Trust me, each step adds up to those crave-worthy flavors. Don’t stress—if you mess up, more buffalo sauce usually fixes everything!

Variations & Adaptations

This Buffalo Chicken Cottage Cheese Bowl is super flexible—here are a few ways to switch it up:

Vegetarian Version: Swap chicken for crispy tofu cubes or chickpeas. Toss with buffalo sauce just like you would with chicken. I’ve done this on Meatless Mondays, and it’s a hit!
Low-Carb/Keto: Skip carrots and onions, double the chicken and cottage cheese, and add sliced avocado or extra celery. Use full-fat dairy options for maximum satisfaction.
Spicy BBQ Chicken Bowl: Replace buffalo sauce with BBQ sauce and add a dash of chipotle powder. It’s smoky, sweet, and still protein-packed.

For allergy-friendly swaps, use dairy-free cottage cheese and yogurt (almond or coconut-based work well). For gluten-free, just confirm your buffalo sauce has no wheat. I’ve tried adding roasted sweet potatoes for a fall-inspired twist, and it’s amazing. Don’t be afraid to toss in whatever veggies you love or have on hand!

Serving & Storage Suggestions

I love serving this Buffalo Chicken Cottage Cheese Bowl slightly warm, with the chicken fresh out of the pan. It’s also great chilled—the flavors meld together after a few hours in the fridge. For presentation, layer everything in a wide, shallow bowl so the colors pop (seriously, it looks awesome for Pinterest photos!).

This bowl pairs well with a side of pita chips, fresh fruit, or a sparkling lemonade. If you’re hosting brunch, add a big salad and you’re set. For storage, keep chicken, cottage cheese, and veggies separate in airtight containers. They’ll last 3-4 days in the fridge. When packing for lunch, assemble just before eating to keep everything crisp.

To reheat, microwave the chicken for 30 seconds. Don’t heat the cottage cheese—it gets weirdly runny. The flavors deepen over time, so leftovers taste even better. If you freeze the chicken, thaw overnight and reheat gently to keep it juicy!

Nutritional Information & Benefits

Each Buffalo Chicken Cottage Cheese Bowl delivers about 35 grams of protein, 12 grams of carbs, and 8 grams of fat per serving (depending on toppings and chicken cut). It’s a great pick for anyone watching carbs, needing post-workout fuel, or aiming for a high-protein diet.

Cottage cheese is loaded with calcium and B vitamins, while chicken brings lean protein and essential amino acids. If you use Greek yogurt, you get a little extra probiotic boost. Watch out for dairy allergies and check your buffalo sauce for hidden gluten if you’re sensitive.

For me, this bowl is a lifesaver during busy weeks—it keeps me full, energized, and feeling good about my lunch choices. You can tweak it to fit almost any dietary need, and it’s way more satisfying than a plain old salad!

Conclusion

If you’re craving something bold, nutritious, and easy, this Buffalo Chicken Cottage Cheese Bowl is absolutely worth trying. It’s become my go-to lunch for busy days—and I love how customizable it is for any taste or dietary need.

Don’t be afraid to make it your own—switch up the veggies, dial up the spice, or play with different cheeses. I genuinely look forward to lunch when I know this bowl is waiting for me in the fridge. Honestly, it’s the kind of recipe that makes eating healthy feel like a treat.

Give it a shot this week! Let me know how you customize yours, or tag me on Pinterest with your bowl creations. I’d love to hear your twists and see your photos. Happy cooking—and enjoy every spicy, creamy bite!

Frequently Asked Questions

Can I use canned chicken or rotisserie chicken?

Absolutely! Just shred and toss with buffalo sauce—canned chicken works in a pinch, and rotisserie is super flavorful.

Is this Buffalo Chicken Cottage Cheese Bowl gluten-free?

Yes, as long as your buffalo sauce is gluten-free (most are, but check the label). All other ingredients are naturally gluten-free.

What’s the best cottage cheese to use?

Small-curd cottage cheese is my favorite for texture. Full-fat gives a creamier base, but low-fat works if you want it lighter.

Can I make this bowl ahead for meal prep?

Definitely! Store components separately and assemble just before eating for the freshest taste and crunch.

How do I make the bowl less spicy?

Use mild buffalo sauce, or stir in a teaspoon of honey or Greek yogurt to mellow the heat. You can also add more cottage cheese.

Pin This Recipe!