|15 min||20 min||4|
|3 chicken breast (196 g)||Chicken breast, boneless, skinless, grilled (shredded)|
|3/4 cup||Hot sauce (Frank;s Red Hot - original)|
|2 tbsp||Greek yogurt, plain, 1% M.F. (organic)|
|1 cup||Quinoa, uncooked|
|4 cup shredded||Lettuce, looseleaf|
|1 cup||Cherry Tomatoes (halved)|
|2 avocado(s)||Avocado (sliced)|
|1/3 cup||Red onion (sliced)|
|1/4 cup||Cilantro (coriander) (diced)|
1. To bake chicken:
2. In 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.
3. In the meantime, add shredded chicken, franks red hot sauce, and organic plain greek yogurt to a medium bowl. Mix everything together and make sure all the chicken is coated with the sauce.
4. 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.
is a great source of lean protein which aids in muscle growth and repair