Buffalo Chicken Quinoa Bowls

Ingredients

• 5 pieces Chicken Breast (skinless, boneless; cooked in crockpot and shredded)
• 1 cup Quinoa (rinsed well before cooking)
• 1.5 cup Water (for cooking quinoa)
• 3 large heads Broccoli (cut into bite‑size florets; sautéed until lightly crisp)
• 1 cup Carrots (shredded)
• 2 stalks Celery (diced)
• 4 stalks Green Onions (sliced)
• 1 cup Frank's RedHot Sauce (classic buffalo sauce)
• 0.5 cup Olive Oil (extra‑virgin preferred)
• 1 tsp Himalayan Pink Salt (or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Blue Cheese Crumbles (optional; divide between containers as desired)

Instructions

1. Cook Chicken in Crockpot

   Place the chicken breasts in the crockpot, cover with water or broth, set to low and cook for 8 hours until tender. Remove, let cool slightly, then shred with two forks.

   Time: PT8H

2. Rinse and Cook Quinoa

   Place 1 cup quinoa in a fine mesh sieve and rinse under cold water for 30 seconds. Transfer to a saucepan, add 1.5 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.

   Time: PT15M

   Temperature: 100°C

3. Sauté Broccoli

   Heat a large skillet over medium‑high heat, add 1 tablespoon olive oil, then add broccoli florets. Sauté 5‑10 minutes, stirring occasionally, until lightly browned and crisp‑tender.

   Time: PT8M

   Temperature: Medium‑high

4. Prep Remaining Vegetables

   While the broccoli cooks, dice the celery, shred the carrots, and slice the green onions.

   Time: PT5M

5. Make Buffalo Dressing

   In a small bowl whisk together 1 cup Frank's RedHot sauce, ½ cup olive oil, 1 tsp Himalayan pink salt, and ½ tsp black pepper until emulsified.

   Time: PT2M

6. Combine Salad Ingredients

   In a large mixing bowl combine the cooked quinoa, shredded chicken, sautéed broccoli, shredded carrots, diced celery, and sliced green onions. Pour the buffalo dressing over the mixture and toss gently to coat evenly.

   Time: PT5M

7. Add Blue Cheese (Optional)

   Divide the salad into 10 meal‑prep containers. Sprinkle blue‑cheese crumbles on half of the containers; leave the other half cheese‑free for those who prefer it.

   Time: PT5M

8. Cool and Store

   Allow the containers to cool to room temperature (no more than 2 hours), then seal and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g