Buffalo Chicken Quinoa Bowls

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings

Ingredients

• 3 boneless skinless chicken breasts, cooked & shredded

• 3/4 cup Frank's Red Hot Sauce (original)

• 2 oz. cream cheese, softened

• 1 cup uncooked quinoa

• 2 cups water

• 4 cups chopped green leaf lettuce

• 1 cup cherry tomatoes, halved

• 2 avocados, sliced

• 1/3 cup sliced red onion

• 1/4 cup diced fresh cilantro

• Optional: drizzle ranch dressing

Instructions

1. Cook Quinoa: In a medium saucepan, add quinoa and water. Bring to a boil, cover, reduce to simmer, and cook for 15 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork.

2. Prepare Buffalo Chicken: Meanwhile, in a medium bowl, mix shredded chicken, Frank's Red Hot Sauce, and cream cheese until the chicken is fully coated with the sauce.

3. Assemble Bowls: Divide the ingredients among 4 bowls. Add 3/4 cup of quinoa, 3/4 cup of lettuce, 1/2 cup of the buffalo chicken mixture, cherry tomatoes, sliced avocado, sliced red onion, and fresh cilantro to each bowl. Optionally, drizzle ranch dressing on top.

4. Serve: Serve immediately and enjoy!

Nutritional Facts (Per Serving):

• Calories: 520 kcal

• Total Fat: 28 g

• Saturated Fat: 6 g

• Trans Fat: 0 g

• Cholesterol: 100 mg

• Sodium: 1050 mg

• Total Carbohydrates: 40 g

• Dietary Fiber: 10 g

• Sugars: 4 g

• Protein: 34 g