Buffalo Chicken Ranch Bowls

Spicy Buffalo chicken with cooling ranch dressing, paired with a simple cabbage slaw and served on a bed of fluffy quinoa. Topped with extra Buffalo sauce and ranch, this dish is a quick, easy, and delicious weeknight dinner that satisfies cravings.

By @foodiefromvt

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 cup frank's hot sauce
• 3 tbsp honey
• 6 tbsp butter melted
• 0.5 tbsp olive oil
• 1 lb chicken breast diced
• 0 salt
• 0 black pepper
• 0.67 cup buffalo sauce homemade or store-bought
• 2.5 cups napa cabbage finely shredded
• 1 cups carrot shredded
• 0.5 cup slivered almonds optional
• 0.5 cup ranch dressing
• 2 cups quinoa cooked
• 0 green onions chopped, optional
• 0.25 cup ranch dressing

Instructions

1. If making homemade Buffalo sauce, whisk 1 cup of Frank's hot sauce, 3 tbsp honey, and 6 tbsp melted butter until smooth and combined, then set aside.
2. Heat a skillet over medium-high heat and add a drizzle of olive oil. Add 1 lb diced chicken breast and a generous pinch of salt and pepper. Toss to coat, then spread in an even layer and let cook for 6-8 minutes, tossing occasionally, until browned and cooked through.
3. Turn off the heat and pour in 2/3 cup of the prepared Buffalo sauce. Toss to coat the chicken evenly.
4. In a medium-sized bowl, combine 2-3 cups of finely shredded Napa cabbage, 1 cup shredded carrots, and, if using, 1/2 cup of slivered almonds. Pour in 1/2 cup of ranch dressing and toss to combine. Season with salt and pepper to taste.
5. To serve, place 0.5 cup of cooked quinoa in each bowl, add a portion of the cooked Buffalo chicken, and top with the cabbage slaw. Drizzle with remaining ranch dressing and Buffalo sauce to taste. Garnish with chopped green onions if desired.