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Pulled Buffalo Chicken Bowl
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Pulled Buffalo Chicken Bowl

Pulled Buffalo Chicken Bowl

with Quinoa, Corn, Avocado and Feta

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.

Allergens:
Milk

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Pulled Chicken

¾ cup

Quinoa

4 tbsp

Hot Sauce

1 unit

Chicken Broth Concentrate

1 unit

Avocado

113 g

Grape Tomatoes

¼ cup

Feta Cheese

(Contains Milk)

56 g

Corn Kernels

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3473 kJ
Calories830 kcal
Fat37 g
Saturated Fat8 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber14 g
Protein48 g
Cholesterol100 mg
Sodium2310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Whisk
Measuring Spoons

Instructions

COOK QUINOA
1

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.

PREP
2

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

MAKE BUFFALO SAUCE
3

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.

COOK CHICKEN
4

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.

FINISH AND SERVE
5

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.