Buffalo Chicken Quinoa Bowls

• Gluten free

• Meat

  • 3 Chicken breasts, boneless skinless cooked & shredded
  • 3/4 cup Frank's red hot sauce

• Produce

  • 2 Avocados
  • 1 cup Cherry tomatoes
  • 1/4 cup Cilantro, fresh
  • 4 cups Leaf lettuce, green
  • 1/3 cup Red onion

• Pasta & Grains

  • 1 cup Quinoa

• Dairy

  • 2 tbsp Cream cheese

• Liquids

  • 2 cups Water

Found on joyfulhealthyeats.com

Description

Ingredients

• 3 boneless skinless chicken breasts, cooked & shredded
• ¾ cup franks red hot sauce (origninal)
• 2 tablespoon cream cheese, softened
• 1 cup uncooked quinoa
• 2 cups of water
• 4 cups of chopped green leaf lettuce
• 1 cup cherry tomatoes, halved
• 2 avocados, sliced
• ⅓ cup sliced red onion
• ¼ cup diced fresh cilantro
• optional: drizzle ranch dressing

Directions

• To a medium sauce pan, add quinoa and water. Bring to a boil. Cover, reduce to simmer and cook for 15 minutes. Turn the heat off and let the quinoa sit there for 5 minutes. Then fluff the quinoa with a fork.
• In the meantime, add shredded chicken, franks red hot sauce, and cream cheese to a medium bowl. Mix everything together and make sure all the chicken is coated with the sauce.
• Assemble the bowls. Add ¾ cup of quinoa, ¾ cup of lettuce, ½ cup of the buffalo chicken mixture, cherry tomatoes, sliced avocado, sliced red onion, and fresh cilantro. (optional: drizzle ranch dressing on top)
• Serve and devour!

Nutrition