10 | 35 | 594 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
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 |
2 cup | Water |
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.
ENJOY!
Chicken
is a great source of lean protein which aids in muscle growth and repair
Grain | 2.1 |
Meat | 2.0 |
Vegetables | 2.7 |