Buffalo Chicken Quiona Bowls

Ingredients

• 1 cup Quinoa (Rinsed well)
• 2 cups Rotisserie Chicken (Shredded, skin removed)
• 4 oz Cream Cheese (Softened to room temperature)
• 1/4 cup Buffalo Sauce (Mild or hot according to taste)
• 2 tablespoons Ranch Dressing (For drizzling)
• 2 cups Romaine Lettuce (Shredded)
• 1 medium Tomato (Diced)
• 1/4 cup Red Onion (Thinly sliced)
• 1 tablespoon Olive Oil (For cooking quinoa)
• to taste Salt
• to taste Black Pepper

Instructions

1. Rinse Quinoa

   Place the quinoa in a fine mesh sieve and rinse under cold running water for 30 seconds, shaking to remove excess water.

   Time: PT1M

2. Cook Quinoa

   In a saucepan, combine the rinsed quinoa, 2 cups water, 1 tablespoon olive oil, and a pinch of salt. Bring to a boil over medium‑high heat, then reduce to low, cover, and simmer for 12‑15 minutes until water is absorbed and quinoa is fluffy.

   Time: PT15M

   Temperature: Medium‑high

3. Shred Rotisserie Chicken

   Remove the meat from the rotisserie chicken, discard skin and bones, and shred into bite‑size pieces using two forks or your hands.

   Time: PT2M

4. Prepare Buffalo Cream Cheese Sauce

   In a small mixing bowl, combine the softened cream cheese and Buffalo sauce. Stir until smooth and fully incorporated.

   Time: PT2M

5. Mix Chicken with Sauce

   Add the shredded chicken to the Buffalo cream cheese mixture and toss until every piece is evenly coated.

   Time: PT2M

6. Prep Fresh Vegetables

   Dice the tomato, thinly slice the red onion, and shred the lettuce. Place each in separate bowls for easy assembly.

   Time: PT5M

7. Assemble the Bowls

   Divide the cooked quinoa among four serving bowls. Top each with an equal portion of the Buffalo chicken, then add lettuce, tomato, and onion.

   Time: PT3M

8. Finish with Ranch Drizzle

   Drizzle 1/2 tablespoon of ranch dressing over each bowl just before serving.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

5g