Buffalo Chicken Quinoa Bowl

Instructions

1. 1

   Rinse the quinoa under cold water.

2. 2

   In a medium saucepan, combine quinoa and 2 cups of water, add a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork when done.

3. 3

   Season chicken breasts with salt and black pepper.

4. 4

   In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until fully cooked at an internal temperature of 75°C (165°F).

5. 5

   Remove chicken from skillet and shred with two forks.

6. 6

   Return shredded chicken to the skillet, add buffalo sauce, and stir to coat. Cook for an additional 2-3 minutes until heated through.

7. 7

   Thinly slice the celery stalks.

8. 8

   In a small bowl, mix Greek yogurt and ranch dressing mix until well combined.

9. 9

   To assemble the bowl, divide cooked quinoa into four bowls, top with shredded buffalo chicken, sliced celery, and a dollop of yogurt ranch sauce.