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Buffalo Chicken Protein Bake - Spicy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked, shredded chicken: About 4 cups (roughly 1.5–2 pounds cooked). Rotisserie chicken works great.
  • Plain Greek yogurt: 1 cup, preferably 2% or whole milk for creaminess.
  • Low-fat cottage cheese: 1 cup, small curd (blends smoother).
  • Buffalo hot sauce: 1/2 to 3/4 cup, depending on heat preference.
  • Reduced-fat cream cheese: 4 ounces, softened.
  • Shredded mozzarella or Monterey Jack: 1 to 1 1/2 cups, divided.
  • Garlic powder: 1 teaspoon.
  • Onion powder: 1 teaspoon.
  • Smoked paprika: 1/2 teaspoon (optional but tasty).
  • Kosher salt and black pepper: To taste.
  • Chopped green onions: 1/3 cup, for topping.
  • Crumbled blue cheese: 1/4 cup (optional, for garnish).
  • Optional base: 3 cups cooked cauliflower rice or 2 cups cooked brown rice if you want a heartier bake.
  • Olive oil spray: For the baking dish.

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with olive oil spray.
  2. Blend the creamy base. In a large bowl, whisk together Greek yogurt, cottage cheese, softened cream cheese, and buffalo sauce until smooth. Stir in garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper.
  3. Add the chicken. Fold in the shredded chicken until everything is evenly coated. If you’re using a base like cauliflower rice or cooked brown rice, spread it in the baking dish first, then layer the buffalo chicken mixture on top.
  4. Add cheese. Stir in about half of the shredded mozzarella to the chicken mixture if you want it extra melty throughout. Spread the mixture in the dish and top with the remaining cheese.
  5. Bake. Place in the oven for 20–25 minutes, until the edges are bubbling and the top is lightly golden. If you like a deeper color, switch to broil for 2–3 minutes at the end. Watch closely.
  6. Rest and finish. Let the bake rest for 8–10 minutes to set. Top with chopped green onions and a sprinkle of blue cheese if you’re using it.
  7. Serve. Scoop into bowls or slice into squares. It’s great with crunchy celery sticks, a simple side salad, or roasted veggies.