HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Buffalo Chicken Bowl
Pulled Buffalo Chicken Bowl

Pulled Buffalo Chicken Bowl

with Quinoa, Corn, Avocado and Feta

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Easy, fast and packed with flavour, this dish gives you the fiesta without the fuss! Quinoa, corn and avocado pair perfectly with tender chicken for a fun bowl that comes together with our fabulous hot sauce.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Chicken

¾ cup


4 tbsp

Hot Sauce

1 unit

Chicken Broth Concentrate

1 unit


113 g

Grape Tomatoes

¼ cup

Feta Cheese


56 g

Corn Kernels

Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber14 g
Protein48 g
Cholesterol100 mg
Sodium2310 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl), quinoa and broth concentrate(s) to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min.


While the quinoa cooks, halve the tomatoes. Peel, then cut the avocado into 1/2-inch slices.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl). Swirl to melt, 1 min. Transfer to a large bowl. Whisk the hot sauce into the butter. Set side.


Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until heated through, 3-4 min.** Season with salt and pepper. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to the large bowl with the Buffalo sauce. Stir to combine.


Stir the corn into the quinoa to warm through, 1 min. Season with salt and pepper. Divide the quinoa between bowls. Top with the tomatoes, avocado slices and pulled Buffalo chicken. Sprinkle over the feta cheese.