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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
