topBanner
Pulled Buffalo Chicken Bowl

Pulled Buffalo Chicken Bowl

with Quinoa, Corn, Avocado and Feta

20-MIN MEAL
Read more

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/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

56 g

Corn Kernels

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Whisk
Measuring Spoons
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2

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

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.

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.

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.