Ingredients
1 lb skinless, boneless chicken breast
1/2 cup buffalo sauce
3/4 cup plain Greek yogurt (non-fat, halal option)
1/4 cup celery, finely chopped
1/4 cup grated carrots
1/2 cup cooked quinoa
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika (sweet or smoked)
Salt and pepper to taste
Optional toppings: lettuce, avocado, green onions, cilantro, or sesame seeds
Instructions
Preheat oven to 375°F (190°C).
Place chicken breast in an oven-safe dish and season with garlic powder, paprika, salt, and pepper.
Drizzle 1 tbsp olive oil over the chicken and roast for 20 minutes, until golden and cooked through.
Once cool enough to handle, shred the chicken using two forks.
Mix the shredded chicken with 1/2 cup buffalo sauce until well coated.
In a small bowl, combine Greek yogurt with a splash of lemon juice or water for a cooling dressing (optional).
Assemble the bowl by layering cooked quinoa, buffalo chicken, celery, and carrots.
Garnish with Greek yogurt if desired, and any optional toppings before serving.
Notes
Store the shredded buffalo chicken and toppings in separate airtight containers in the refrigerator for up to 4 days.
Greek yogurt acts as a cooling and high-protein alternative to ranch or mayonnaise-based dressings.
Adjust the amount of buffalo sauce to suit your spice preference.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Oven Roasting and Assembling
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 110mg