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A colorful buffalo chicken bowl topped with pickled onions, avocado, and ranch dressing.
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5 — Votes 2 votes

Macro-Friendly Buffalo Chicken Bowl Recipe

These macro-friendly Buffalo Chicken Bowls are loaded with quinoa, sweet potato, buffalo chicken, carrots, pickled onions, avocado, and homemade ranch. They're big on flavor and clock in at 58g of protein and about 8g of fiber per serving.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 Servings
Author: Cassy Joy Garcia

Ingredients

For the Pickled Onions:

  • 1 red onion, peeled and thinly sliced
  • ½ cup apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Sweet Potatoes:

  • 2 medium sweet potatoes, cut into ½-inch pieces
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Chicken:

  • ½ cup butter
  • ½ cup hot pepper sauce, like Frank's RedHot
  • 2 pounds chicken tenders
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For the Ranch Dressing:

  • ¾ cup Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup lemon juice
  • 1 tablespoon dried dill
  • 2 cloves garlic, grated
  • ½ teaspoon salt

For the Bowls:

  • 3 cups cooked tri-color quinoa
  • 2 cups julienne carrots
  • 1 avocado, sliced
  • Extra buffalo sauce, for serving
  • Ranch dressing, for serving
  • ¼ cup chives, cut on a diagonal, for serving
  • ½ teaspoon salt, for serving
  • ¼ teaspoon pepper for serving

Instructions

  • For the pickled onions, add the thinly sliced red onion, apple cider vinegar, salt, and pepper to a jar. Affix the lid, then shake to mix the ingredients. Store in the fridge for at least 30 minutes or up to overnight.
  • Preheat the oven to 375°F. Toss the potatoes in the olive oil and sprinkle with the salt and pepper. Roast for 40 minutes, or until just starting to brown.
  • Make the buffalo sauce by combining the hot pepper sauce and butter. Then, season the chicken with the salt and pepper, toss with the buffalo sauce, and when the sweet potatoes have 25 minutes of baking left, add the chicken tenders to the oven to bake at 375°F for those 25 minutes, then roughly shred with two forks.
  • While the sweet potatoes and chicken cook, make the ranch dressing. Add the Greek yogurt, mayonnaise, lemon juice, dried dill, garlic, and salt to a bowl and whisk until combined.
  • Plate with an even amount of the quinoa, potatoes, chicken, carrots, avocado, pickled onions, and chives across 4 bowls - garnish with the additional salt, pepper, buffalo sauce, and ranch dressing as you like.

Nutrition

Calories: 563kcal | Carbohydrates: 44g | Protein: 58g | Fat: 17g | Fiber: 8g