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Buffalo Chicken Bowls

Buffalo Chicken Bowls

These Buffalo wing–inspired bowls are hearty and refreshing.

Calories
118
Carbohydrates
50g
Protein
13g
Potassium
229mg
Fiber
3g
Sugar
2g

Ingredients

  • 1/2 cup buttermilk

  • 1/2 cup mayonnaise

  • 1/4 cup roughly chopped fresh chives plus 2 tablespoons finely chopped fresh chives, divided

  • 1/4 cup fresh dill fronds plus 2 tablespoons finely chopped fresh dill, divided

  • 1 tablespoon garlic powder, divided

  • 1 tablespoon onion powder, divided

  • 1 1/2 teaspoons kosher salt, divided

  • 1 1/2 teaspoons black pepper, divided

  • 2 tablespoons all-purpose flour

  • 2 pounds boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces 

  • 1/2 cup Frank’s RedHot Buffalo Wings hot sauce

  • 2 tablespoons unsalted butter, cubed

  • 2 medium carrots, halved crosswise and shaved into ribbons (about 2 cups)

  • 2 celery stalks, thinly sliced on an angle (about 3/4 cup), plus 1/3 cup celery leaves

  • 4 cups cooked quinoa

  • Crumbled blue cheese, for serving

Direction

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil; set aside. Whisk together buttermilk, mayonnaise, 2 tablespoons finely chopped chives, 2 tablespoons finely chopped dill, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate buttermilk ranch until ready to serve.

  2. Whisk together flour, 1 teaspoon pepper, remaining 1 1/2 teaspoons garlic powder, remaining 1 1/2 teaspoons onion powder, and remaining 1 teaspoon salt in a large bowl. Add chicken, and toss until evenly coated. Spread chicken in a single layer on prepared baking sheet.

  3. Bake chicken until firm and lightly browned, about 25 minutes, stirring halfway through cooking time. Remove from oven; drizzle hot sauce evenly over chicken, and scatter butter over top. Return to oven; bake until sauce is reduced slightly and chicken is cooked through and crisp around edges, 10 to 12 minutes, stirring halfway through cooking time.

  4. Toss together carrot ribbons, celery slices and leaves, remaining 1/4 cup roughly chopped chives, remaining 1/4 cup dill fronds, and remaining 1/4 teaspoon pepper in a medium bowl until well combined. Divide cooked quinoa evenly among 4 bowls; top with chicken, carrot mixture, and blue cheese. Serve with buttermilk ranch.

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