These buffalo chicken super bowls are filled with creamy buffalo chicken, protein packed quinoa, crunchy lettuce and spicy red onion! Drizzle with homemade ranch dressing – these are full of super foods and oh so delicious!
This post was originally published in February of 2018. I updated the photos and gave the recipe a couple of tweaks!
I’ve always loved every kind of dip. Spinach and artichoke, black bean, …you name it. But I’ve always had a special place in my heart for buffalo chicken dip! My mom began making it a few years ago when I was actually interested in football for a season (I can’t do it anymore, I get waaay too into the games! Like I scream at the TV and have heart palpitations.)
Anywho, she basically combined rotisserie chicken, cream cheese and buffalo sauce. She mixed it all up, topped with MORE cheese and baked until golden and bubbly. Doesn’t that sound wonderful!? Oh, and then we dipped salty tortilla chips in it. Yes, those were the glory days.
So, this year, I wanted to try and do a lightened up version of that same dip but transform it into a bowl. Thus, these wonderful buffalo chicken bowls were born!
This would be the perfect meal to have if you’re staying at home with your significant other! Or binge Bachelor in Paradise (like I’ve been doing as of late…#dontjudgeme)
I like it because it still has all of the super loved flavor of buffalo chicken, just repurposed into a BIG ol bowl of healthy goodness. Adding in a little bit of cream cheese with your hot sauce makes the chicken EXTRA LEVEL CREAMY.
The crunchy vegetables paired with the creamy chicken. Oh boy. Oh, and did I mention I also drizzled some ranch dressing on this bowl? Completely optional but I am a total ranch girl when it comes to my buffalo chicken. Get that bleu cheese outta here!
Let’s get into how to make it!
Ingredients You Need for Buffalo Chicken Super Bowls:
- chicken breast
- cream cheese
- buffalo sauce (i love either Texas Pete or Frank’s Red Hot)
- red onion
- homemade ranch dressing
How To Make Buffalo Chicken Super Bowls:
Begin by making the chicken! Preheat the oven to 400, add chicken to oven safe dish, drizzle with olive oil, salt and pepper and then bake for 20-25 minutes until it’s done!
While the chicken is baking, go ahead and prep all of the veggies. Dice the red onion, slice the avocado and if desired chop your greens into smaller bite size pieces.
In a medium size pot, add 1/2 cup of quinoa to 1 cup of water. Add salt to the water as well! Let it come to a rolling boil and then reduce low heat, let simmer and cover it for about 15 minutes. Once done, add a pat of butter, salt, pepper and garlic powder! Mix, taste and fluff with fork!
By now, the chicken should be done. Remove from oven and shred it. To the pan, add the buffalo sauce and cream cheese. Mix until combined and super creamy and delicious. Taste and adjust seasoning if needed.
Now, begin layering your bowls! I placed the quinoa on the bottom, followed by some buffalo chicken, diced red onion, greens and avocado. Drizzle with homemade ranch dressing and eat up! SO good!
If you want to make this recipe easier, you can definitely sub a rotisserie chicken for a chicken breast! Not a quinoa fan? Sub brown rice! No bibb lettuce in your casa? Use any greens you want!
This recipe is extremely easy, versatile and most important delicious!
Did you enjoy this recipe? Here are a few more you might enjoy:
Buffalo Chicken Super Bowls
A huge bowl filled with spicy buffalo chicken, creamy quinoa and packed full of additional veggies. Ranch dressing drizzle not optional!
- 1 lb chicken breast (or use rotisserie chicken)
- 3 oz cream cheese
- 1/4 cup buffalo/hot sauce (i used Texas Pete!)
- 1/2 cup quinoa
- 2 drizzles olive oil (or use oil of choice)
- 1/2 chopped red onion
- 1/2 head bibb lettuce (or use whatever greens you have!)
- 1/2 avocado (optional for topping)
- ranch dressing (optional for topping)
Preheat oven to 400. Add chicken to an oven-safe dish. Drizzle with olive oil and season with salt and pepper. Bake in oven for 20-25 minutes or until done.
Begin prepping your veggies. Chop 1/4 red onion and half of a head of bibb lettuce. Cut avocado into slices.
Once 20 minutes or so is left cooking the chicken, begin making your quinoa. Place 1/2 cup of quinoa and 1 cup of water on the stove on high heat. Once it begins boiling, cover, turn the heat down and let it simmer for 15 minutes. Once the 15 minutes are up, add a drizzle of olive oil, salt and pepper and garlic powder to taste. Fluff it up!
Your chicken should be done by now. Remove and shred. Add 1/4 cup of hot sauce and 3 oz of cream cheese. Mix well.
Begin assembling your bowl! I added a layer of quinoa first, then the buffalo chicken, followed by the lettuce and onions! I added avocado on top of the quinoa and then drizzled with ranch dressing (optional).
The nutritional information does not include ranch dressing or avocado since they are optional.