Creamy Buffalo Chicken Bake: A High-Protein Comfort Meal

If you’re looking for a comforting, protein-packed dinner that actually supports your hormones, say hello to this Creamy Buffalo Chicken Bake. It’s warm, cheesy, and just a little spicy — everything you want from a comfort meal, without the blood sugar crash.

This recipe is made with real, wholefood ingredients and balanced macros — featuring quality protein, fibre-rich veggies, and slow-release carbs. It’s perfect for PCOS-friendly meal prep or a satisfying weeknight dinner the whole family will enjoy.

And the best part? It comes together easily in under an hour and uses the Mingle Creamy Buffalo Chicken Bake seasoning, so you don’t have to overthink the flavour.


Macros
Calories: 506 Protein: 41g Fats: 19.6g Carbohydrates: 41g  Fibre: 7.5g

Ingredients (Serves 4)

• 500g chicken breasts, cut into small chunks
• 1 packet Mingle Creamy Buffalo Chicken Bake
• ½ brown onion 
• 200g baby spinach 
• 1 lemon, juiced
• 1 cup cherry tomatoes
• 1.5 cups button mushrooms
• 1 handful chopped fresh basil
• 80g cream cheese
• 1 cup Passata 
• 50g grated cheese
• 30g butter
• 250g box pasta (I use the Ceres quinoa pasta)

Method

1. Prepare veggies – dice onion, halve cherry tomatoes, quarter mushrooms, chop fresh basil. 
2. Cut chicken into small pieces. 
3. Bring water to boil and add pasta, cooking as per packet instructions. 
4. Melt butter in a saucepan over medium heat, add onion. Once fragrant add Mingle seasoning, passata and chicken. 
5. As chicken is beginning to look cooked add remaining veggies, lemon and cream cheese. Cook until cheese is melted through sauce. 
6. Turn off heat, add cooked and drained pasta. 
7. Add to a baking dish and top with grated cheese. Bake for 20-25 minutes or until golden brown on top.