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.
Chicken Broth Concentrate
Salt and Pepper*
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.