Buffalo Chicken Quinoa Bowls

Ingredients

• 1 cup Quinoa (rinsed)
• 2 cups Water (for cooking quinoa)
• 1 pound Rotisserie Chicken (shredded)
• 0.33 cup Buffalo Sauce (store‑bought)
• 4 oz Philadelphia 1/3 Less Fat Cream Cheese (softened)
• 2 cups Kale (chopped, stems removed)
• 1 tbsp Olive Oil (extra virgin)
• 1 cup Grape Tomatoes (halved)
• 1 each Avocado (ripe, sliced)
• 0.25 cup Red Onion (thinly sliced)

Instructions

1. Cook Quinoa

   Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy.

   Time: PT15M

   Temperature: medium

2. Prepare Buffalo Chicken

   In a mixing bowl, combine 1 lb shredded rotisserie chicken, 1/3 cup buffalo sauce, and 4 oz softened cream cheese. Stir until the chicken is evenly coated and the mixture is smooth.

   Time: PT5M

3. Slice Avocado

   Cut the avocado lengthwise, twist to separate halves, remove the pit, and scoop the flesh out with a spoon. Slice or dice as desired.

   Time: PT2M

4. Massage Kale

   Place 2 cups chopped kale in a bowl, drizzle with 1 tbsp olive oil, and massage with clean hands for about 2‑3 minutes until the leaves soften and darken.

   Time: PT3M

5. Prepare Toppings

   Halve 1 cup grape tomatoes and thinly slice 1/4 cup red onion. Set aside.

   Time: PT3M

6. Assemble Bowls

   Divide the cooked quinoa between two bowls. Top with massaged kale, buffalo chicken mixture, avocado slices, halved tomatoes, and red onion. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

750

Protein

44g

Carbohydrates

57g

Fat

35g

Fiber

15g