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Healthy Buffalo Chicken Quinoa Bowls (Easy & Meal Prep Friendly)

Healthy Buffalo Chicken Quinoa Bowls

These colorful buffalo chicken quinoa bowls combine spicy chicken, fluffy quinoa, crunchy vegetables, and a cool creamy dressing. They make four balanced meal-prep dinners and are ready in about 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Quinoa and Chicken
  • 1 cup Uncooked quinoa, rinsed
  • 2 cups Low-sodium chicken broth or water
  • 1 1/4-1 1/2 pounds Boneless, skinless chicken breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/2-3/4 cup Buffalo sauce, such as Frank’s RedHot Buffalo Wings Sauce
Bowl Components
  • 2 cups Broccoli florets
  • 1 cup Shredded carrots
  • 1 cup Diced celery
  • 2 green onions Green onions, thinly sliced
Toppings
  • 1/2 cup Crumbled blue cheese, optional
  • 1/2 cup Plain Greek yogurt or ranch dressing
  • 1 avocado Avocado, sliced, optional
  • 1 tablespoon Chopped parsley or cilantro, optional

Method
 

Step-by-Step
  1. Rinse quinoa under cold water. Add quinoa and broth or water to a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
  2. Pat chicken dry and rub with olive oil, garlic powder, paprika, salt, and black pepper. Cook in a skillet over medium heat for approximately 5–7 minutes per side, or bake at 400°F for approximately 18–22 minutes, until the internal temperature reaches 165°F.
  3. Rest chicken for 5 minutes, then slice or shred it. Toss with 1/2 cup buffalo sauce, adding more up to 3/4 cup if you prefer a wetter or spicier filling.
  4. Steam broccoli or toss it with a small amount of oil and roast at 425°F for about 15–20 minutes. Prepare the carrots, celery, green onions, and optional toppings.
  5. Divide quinoa among four containers and add buffalo chicken, broccoli, carrots, celery, and green onions. Cool before sealing, then store dressing, avocado, blue cheese, and extra buffalo sauce separately when possible.

Notes

Refrigerate bowls for 3–4 days. Reheat quinoa, chicken, and broccoli for 1–2 minutes in the microwave, then add cold vegetables and dressing. For a lighter buffalo-ranch dressing, mix 1/2 cup Greek yogurt with 2 tablespoons buffalo sauce.