These buffalo chicken salad bowls hit on ALL the right points. Not only do these bowls fully satisfying a craving for buffalo sauce, it’s a feel-food meal loaded with fiber rich veggies, a nutrient dense carb and protein. You can totally customize these bowls to include your favorite veggies, grain and protein too. The options are endless!
Healthy Buffalo Chicken Salad Bowls
1 lb boneless, skinless chicken thighs
6 cups chopped greens (I used a mixed of chopped spinach and romaine)
1/2 cup shredded carrots
1/2 cup cherry tomatoes, halved
2 persian cucumbers, sliced into thin rounds
1 cup roasted broccoli (can also just use raw — chop into small pieces)
1/2 cup to 3/4 COOKED quinoa
green onion for topping + diced avocado
Cooked quinoa according to package instructions.
Heat 1-2 tsp oil in a cast iron pan over medium heat. Toss chicken thighs in buffalo sauce and add to the cast iron pan. Cook chicken for about 4-5 minutes per side (until browned and cooked through)
While the chicken is cooking, chop veggies.
Separate veggies, quinoa and chicken into individual bowls. Toss with additional buffalo sauce and top with green onion + avocado.