3 chicken fillets, halved lengthwise
Salt and black pepper
170g quinoa, uncooked
480ml vegetable stock
180ml Buffalo wing sauce (we used Frank’s)
2 tbsp cream cheese, at room temperature
4 generous handfuls of baby spinach
250g cherry tomatoes, halved
2 avocados, sliced
1 small red onion, sliced
Fresh coriander, chopped
Blue cheese, crumbled (optional)
- Place the chicken fillets in a large pot and cover with cold water. Add one heaped teaspoon of salt and bring to a simmer. Poach the chicken for 25-30 minutes or until completely cooked throughout, then transfer to a chopping board, shred with two forks and set aside to cool.
- Place the quinoa and stock in a medium saucepan and bring to a boil over a high heat. Cover, reduce to simmer and cook for 15 minutes. Turn the heat off and allow to sit for five minutes. Fluff the quinoa with a fork and set aside.
- Place the shredded chicken in a bowl with the Buffalo sauce and cream cheese. Stir to combine everything together, ensuring that the chicken is completely coated. Season with a generous crack of black pepper.
- Into each of four bowls, place one quarter of the quinoa and a generous handful of baby spinach. Divide the Buffalo chicken between the bowls and add the cherry tomatoes, avocados, red onion and some fresh coriander. Top with some crumbled blue cheese, if desired.
Per Serving 606kcals, 32g fat (7.7g saturated), 43.2g carbs, 4.3g sugars, 38.8g protein, 11.3g fibre, 1.645g sodium
One portion contains over one-third of your daily fibre!