Buffalo Chicken Quinoa Recipe: Live Well Minute

Ingredients

• 1.5 lb Chicken Breast (cut into bite‑size strips)
• 0.33 cup Hot Sauce (choose a low‑sodium version if desired)
• 2 tbsp Unsalted Butter (melted)
• 1 tsp Garlic Powder (optional)
• 1 tsp Paprika (smoked paprika preferred)
• 0.5 tsp Salt (kosher salt)
• 0.25 tsp Black Pepper (freshly ground)
• 0.5 cup Greek Yogurt (plain, low‑fat; for ranch dip)
• 2 tbsp Fresh Chives (finely chopped for dip)
• 4 Celery Sticks (cut into serving sticks)

Instructions

1. Preheat Oven

   Set the oven to 425°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prepare Chicken

   Pat the chicken strips dry, then toss them in a mixing bowl with salt, pepper, garlic powder, and smoked paprika.

   Time: PT5M

3. Make Buffalo Sauce

   Melt the butter in a small saucepan over low heat, stir in the hot sauce, and remove from heat.

   Time: PT3M

4. Coat Chicken

   Pour the buffalo sauce over the seasoned chicken and toss until every piece is evenly coated.

   Time: PT2M

5. Arrange on Baking Sheet

   Line the baking sheet with parchment paper and spread the chicken in a single layer, leaving space between pieces.

   Time: PT2M

6. Bake and Flip

   Bake for 20 minutes, flipping the chicken halfway through (after 10 minutes) for even browning.

   Time: PT20M

   Temperature: 425°F

7. Prepare Ranch Dip

   In a small bowl, combine Greek yogurt, chopped chives, a pinch of salt, and a dash of black pepper. Mix until smooth.

   Time: PT5M

8. Rest Chicken

   Remove the chicken from the oven and let it rest for 2 minutes before serving.

   Time: PT2M

9. Serve

   Transfer the buffalo chicken to a serving platter, arrange celery sticks on the side, and provide the ranch dip for dipping.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

8g

Fat

12g

Fiber

1g