Quinoa Buffalo Chicken Bowl

Ingredients

• 12 oz Rotisserie Chicken (shredded; can substitute cooked chicken breast)
• 4 oz Cream Cheese (softened to room temperature)
• 1/4 cup Hot Sauce (any brand you like; adjust heat to taste)
• 1 cup Quinoa (dry, rinsed before cooking)
• 2 cup Water (for cooking quinoa)
• 4 cup Mixed Lettuce (washed and dried)
• 1 cup Cherry Tomatoes (halved)
• 1 Avocado (peeled, pitted, diced)
• 1/4 cup Red Onion (thinly sliced)
• 1/4 cup Ranch Dressing (optional; can use blue‑cheese dressing instead)
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse and Cook Quinoa

   Rinse 1 cup quinoa under cold water using a fine‑mesh sieve. In a saucepan combine quinoa with 2 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.

   Time: PT20M

2. Prepare Buffalo Chicken Mixture

   In a mixing bowl, combine softened 4 oz cream cheese with 1/4 cup hot sauce. Stir until smooth, then fold in shredded rotisserie chicken until evenly coated.

   Time: PT10M

3. Assemble the Bowls

   Divide 4 cups mixed lettuce among four serving bowls. Top each with a quarter of the cooled quinoa, a quarter of the buffalo chicken mixture, 1/4 cup halved cherry tomatoes, diced avocado, and sliced red onion. Drizzle with ranch or blue‑cheese dressing and season with salt and pepper.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

40 g

Fat

20 g

Fiber

6 g