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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!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people


  • 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)


  1. 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.

  2. Begin prepping your veggies. Chop 1/4 red onion and half of a head of bibb lettuce. Cut avocado into slices. 

  3. 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!

  4. 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. 

  5. 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).

Recipe Notes

The nutritional information does not include ranch dressing or avocado since they are optional.