Buffalo Chicken Quinoa Bowl
Ingredients:
1 cup quinoa, rinsed
2 cups chicken broth (or water)
1 lb boneless, skinless chicken breasts
1/4 cup buffalo wing sauce (Frank's RedHot is recommended, but any brand will do)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped celery
1/2 cup chopped red onion
1 (15 ounce) can chickpeas, rinsed and drained
1 cup crumbled blue cheese (or feta cheese for a milder flavor)
1/2 cup chopped fresh cilantro
1/4 cup ranch dressing (optional)
Instructions:
1. Cook the Quinoa: Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
2. Cook the Chicken: While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before shredding it with two forks.
3. Make the Buffalo Sauce: In the same skillet, melt the butter over medium heat. Add the shredded chicken and buffalo wing sauce. Cook for 2-3 minutes, stirring occasionally, until the chicken is coated in the sauce and heated through.
4. Sauté the Vegetables: Add the chopped celery and red onion to the skillet with the chicken. Cook for another 2-3 minutes, or until the vegetables are softened.
5. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the buffalo chicken mixture, chickpeas, blue cheese (or feta), and chopped cilantro. Drizzle with ranch dressing, if desired.
6. Serve immediately and enjoy your delicious and satisfying Buffalo Chicken Quinoa Bowl!