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To make a great Buffalo Chicken Power Bowl, you'll need these key items: - 2 cups cooked quinoa - 1 pound boneless, skinless chicken breasts - ½ cup buffalo sauce (store-bought or homemade) - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup cooked corn (fresh or frozen) - 1 avocado, sliced - 1 cup shredded romaine lettuce - ½ cup feta cheese, crumbled - Fresh cilantro or parsley for garnish These ingredients give the bowl its tasty flavor and healthy boost. Starting with quinoa keeps the base nutritious and filling. Chicken adds protein, while buffalo sauce brings a spicy kick. Fresh veggies like tomatoes and avocado add color and texture. Lastly, feta cheese and herbs give it a nice finish. You can make your Buffalo Chicken Power Bowls even better with these tasty additions: - Sliced jalapeños for heat - Greek yogurt or sour cream for creaminess - Chopped green onions for a fresh crunch - Extra buffalo sauce for spice lovers Feel free to mix and match toppings. They can change the dish's flavor and vibe. If you have dietary needs, here are some swaps you can try: - Use brown rice or cauliflower rice instead of quinoa for a different grain. - Swap out chicken for tofu, chickpeas, or tempeh for a plant-based option. - Use a dairy-free cheese instead of feta for a vegan bowl. - Choose low-sodium buffalo sauce if you want to cut back on salt. These options help everyone enjoy Buffalo Chicken Power Bowls. You can keep the flavors while making it fit your needs. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups cooked quinoa - 1 pound boneless, skinless chicken breasts - ½ cup buffalo sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper - 1 cup cherry tomatoes, halved - 1 cup cooked corn - 1 avocado, sliced - 1 cup shredded romaine lettuce - ½ cup feta cheese, crumbled - Fresh cilantro or parsley Next, preheat your oven to 400°F (200°C). This step helps cook the chicken evenly. While the oven heats, mix olive oil, buffalo sauce, garlic powder, onion powder, salt, and pepper in a bowl. Coat the chicken breasts with this marinade. Let it sit for 10 minutes to soak up the flavors. After marinating, place the chicken on a baking sheet. Bake it for 20 to 25 minutes. The chicken is done when it reaches 165°F (75°C). This step is crucial for food safety. Once cooked, let the chicken rest for 5 minutes. This makes it easier to shred. Use two forks to pull the chicken apart into bite-sized pieces. Now it’s time to build your power bowl! Start with a base of fluffy quinoa. Top it with the shredded buffalo chicken. Then, add halved cherry tomatoes, cooked corn, sliced avocado, and shredded romaine lettuce. Each layer brings a burst of flavor and texture. Finally, sprinkle crumbled feta cheese on top. For a finishing touch, garnish with fresh cilantro or parsley. If you like extra heat, drizzle a bit more buffalo sauce over the top. Enjoy your tasty Buffalo Chicken Power Bowl! To make your chicken burst with flavor, marinate it right. Mix olive oil, buffalo sauce, garlic powder, onion powder, salt, and pepper. Let it sit for at least 10 minutes. This helps the spices soak in. Bake your chicken at 400°F (200°C) for 20-25 minutes. This high heat locks in juices. Use a meat thermometer to check that it hits 165°F (75°C). Let the chicken rest before shredding. This keeps it moist and tender. Cooking quinoa is simple. Rinse it under cold water first to remove bitterness. Use a 2:1 water-to-quinoa ratio. For every cup of quinoa, add two cups of water. Bring it to a boil, then lower the heat. Cover and simmer for 15 minutes. After it’s done, fluff it with a fork. This makes it light and fluffy. If you want extra flavor, cook it in chicken broth instead of water. For the best power bowl, start with a base of quinoa. Layer on shredded buffalo chicken, then add cherry tomatoes, corn, and avocado. Finish with romaine lettuce and feta cheese. Garnish with fresh cilantro or parsley. If you like it spicy, drizzle extra buffalo sauce on top. This adds a kick and makes each bite exciting. Enjoy it fresh or make it a meal prep favorite! Pro Tips Marinating Time: Allow the chicken to marinate for at least 30 minutes if possible. This enhances the flavor and tenderness of the meat. Cooking Quinoa: Rinse quinoa under cold water before cooking to remove its natural coating, which can make it taste bitter. Chicken Shredding: For easier shredding, let the chicken rest for a few minutes after baking. This helps retain moisture. Serving Suggestions: Customize your power bowl with additional toppings like black beans, corn salsa, or your favorite hot sauce for extra flavor. {{image_2}} If you want a meatless meal, try using roasted chickpeas or grilled tofu. Both options add great protein and flavor. You can also use tempeh marinated in buffalo sauce. For a vegan twist, skip the feta cheese or use a dairy-free version. A mix of colorful veggies can make this bowl just as tasty. You don’t need to stick to chicken. Try shredded pork or beef for a different flavor. Grilled shrimp or salmon can also work well. For a plant-based option, use lentils or quinoa for protein. Each choice gives a unique taste while keeping the dish hearty and satisfying. Toppings can make your power bowl shine. Add sliced radishes for crunch and color. A dollop of Greek yogurt or sour cream adds creaminess. You could also sprinkle some chopped green onions for a fresh kick. Experiment with different toppings to find your favorite mix and match! To store your Buffalo Chicken Power Bowls, start by letting them cool. Use airtight containers to keep them fresh. I recommend keeping the chicken and quinoa separate from the veggies. This way, the veggies stay crisp. You can store everything in the fridge for up to three days. If you want to keep them longer, freeze the chicken and quinoa. They last about three months in the freezer. When you’re ready to eat your leftovers, reheat them with care. Use the microwave or a skillet. If using the microwave, cover the bowl with a damp paper towel. This helps keep the moisture in. Heat in short bursts. Stir in between to ensure even heating. If using a skillet, add a splash of water. Cover the pan to steam the food. This keeps the chicken juicy and the quinoa fluffy. Meal prep makes weeknight dinners easy. Cook a batch of quinoa and chicken on the weekend. Store them in separate containers. You can mix and match toppings each night. Try different veggies, like bell peppers or cucumbers. You can also switch up the sauces. A ranch dressing offers a cool twist. This way, you enjoy variety without extra work during the week. Yes, you can prepare these bowls ahead of time. Cook the chicken and quinoa first. Store each part in separate containers. This keeps them fresh. You can mix them together before serving. Just warm the chicken and quinoa in the microwave. Add the fresh toppings like avocado and lettuce just before eating. This way, they stay crisp and tasty. Making buffalo sauce at home is easy. You need just a few ingredients. Start with ½ cup of hot sauce. I like to use Frank's RedHot. Then, melt ¼ cup of unsalted butter in a pan. Mix in the hot sauce and add 1 tablespoon of vinegar for tang. Stir it well and let it simmer for a few minutes. This sauce is perfect for your chicken! You have many tasty options for sides. Here are some ideas: - Celery sticks with ranch dressing for crunch. - Carrot sticks for a sweet touch. - Roasted broccoli for a healthy bite. - Sweet potato fries for a fun twist. These sides balance the heat of the buffalo chicken and add more flavor to your meal. Buffalo Chicken Power Bowls combine bold flavors and healthy ingredients. We covered essential items and fun toppings. You can also find the best ways to cook chicken and quinoa. Remember, these bowls fit various diets too. Meal prep ideas make your week easier. Try new flavors with unique toppings to change things up. Enjoy your tasty and nourishing meal any day!

Buffalo Chicken Power Bowls

A healthy and flavorful power bowl featuring quinoa, buffalo chicken, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 cups cooked quinoa
  • 1 pound boneless, skinless chicken breasts
  • 0.5 cup buffalo sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked corn
  • 1 whole avocado, sliced
  • 1 cup shredded romaine lettuce
  • 0.5 cup feta cheese, crumbled
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, marinate the chicken breasts with olive oil, buffalo sauce, garlic powder, onion powder, salt, and pepper. Let it sit for about 10 minutes.
  • Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C). Once done, allow the chicken to rest for 5 minutes before shredding it with two forks.
  • While the chicken is baking, cook the quinoa according to package instructions. Fluff it with a fork when done and set aside.
  • In a large bowl, assemble your power bowl by placing a base of cooked quinoa.
  • Top the quinoa with shredded buffalo chicken, cherry tomatoes, cooked corn, avocado slices, and romaine lettuce.
  • Finally, sprinkle the top with feta cheese and garnish with fresh cilantro or parsley.
  • Drizzle a little extra buffalo sauce over the top if desired for added flavor.

Notes

Drizzle extra buffalo sauce for added flavor if desired.
Keyword buffalo chicken, healthy, power bowl, quinoa