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Buffalo Chicken Bowl with Blue Cheese Sauce, Carrots & Celery

Crispy buffalo chicken breasts served over tender quinoa with crisp carrots and celery and drizzled with blue cheese sauce. 
Difficulty: Easy
Time: 30-35 min
Calories: 645 Fat: 14g Carbs: 49g Protein: 23g

Here’s a healthier version of a bar food favorite! Our saucy chicken tops nutrient-dense quinoa and gets a fresh accent from carrots and celery. We “dress” this bowl with a sauce of blue cheese and yogurt for that funky zing that balances the zippy buffalo flavor. Grab a beer and enjoy!

Ingredients
Buffalo sauce
Quinoa
Panko Breadcrumbs
Celery
Carrot
Green Onions
Chicken breasts
Blue cheese
Yogurt

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Dredge Coating foods with dry ingredients to coat lightly before cooking.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

2 Medium sauté pans

Medium pot with lid

3 Medium bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Remove root from green onion; discard; then thinly slice. Peel carrot; discard peel, then julienne. Remove bottom inch from celery; discard, then slice into ¼" pieces. Remove chicken from package; rinse and pat dry.

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Step 2: COOK QUINOA

Place quinoa, 1 ¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil, cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While quinoa is cooking begin prepping the chicken (Step #3).

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Step 3: BREAD CHICKEN

Mix half yogurt, 2 tablespoons water and a pinch of salt and pepper in medium bowl until incorporated. Place panko in another medium bowl. Dry chicken using a paper towel; coat in yogurt mixture, then dredge in panko pressing down until evenly coated on both sides. Set aside. Heat ¼ cup oil in medium sauté pan over medium-high heat. Once hot, add breaded chicken and cook 4-5 min per side until browned and crispy on the outside. Transfer to oven and cook another 12-15 min until fully cooked. While chicken is baking begin sautéing the vegetables (Step #4). The USDA recommends cooking chicken to an internal temperature 165ºF.

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Step 4: SAUTÉ VEGGIES

Heat 1 tsp. oil in medium sauté pan over medium heat. Add carrots, celery and a pinch of salt and pepper. Sauté until lightly cooked keeping vegetables a little crisp, about 3-4 min.

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Step 5: MAKE BLUE CHEESE SAUCE

Mix remaining yogurt, blue cheese, 1 Tbsp. water and a pinch of salt and pepper in a small bowl until bleu cheese has broken apart and sauce is incorporated.

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Step 6: PLATE YOUR DISH

Pour half of buffalo sauce over chicken, flip and pour other half until coated. Divide quinoa between two bowls, top with sautéed vegetables, buffalo chicken, green onions and blue cheese sauce. Enjoy!