Buffalo Chicken Quinoa Bowl
590 kcal per serving · 45g protein
Shredded buffalo chicken over fluffy quinoa with celery, blue cheese crumbles, and a ranch drizzle. Spicy, creamy, high-protein meal prep.
Open in Mixit →Ingredients
- 600 g Boneless chicken breast
- 180 g Quinoa (uncooked)
- 8 tbsp Buffalo hot sauce (Frank's)
- 2 tbsp Unsalted butter
- Celery stalk (sliced) × 4
- 8 tbsp Crumbled blue cheese
- 4 tbsp Ranch dressing
- 2 tbsp Olive oil
- 4 pinches Salt
- 4 pinches Black pepper
Method
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Cook the quinoa
Rinse the quinoa under cold water, then simmer it in a saucepan with twice its volume of water and a pinch of salt for 15 minutes, until the water is absorbed and the grains are tender. Fluff with a fork.
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Season the chicken with salt
Season the chicken with salt and pepper.
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Sear it in olive oil
Sear it in olive oil in a large frying pan over medium-high heat, 5-6 minutes per side, until cooked through: 74°C in the thickest part on a food thermometer.
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Rest, then shred the chicken
Rest the chicken, then shred it with two forks.
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Toss in sauce
Melt the butter in a small saucepan over low heat, whisk in the buffalo hot sauce, then toss the shredded chicken in the sauce until every piece is coated.
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Assemble
Divide quinoa among 4 containers. Top with buffalo chicken, sliced celery, blue cheese crumbles, and a zigzag drizzle of ranch.
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