Ingredients
- 2 cups uncooked quinoa
- 2 dry ranch seasoning packets
- 2 pounds boneless skinless chicken breasts
- 2 cups chicken broth
- 1 cup buffalo sauce
- 2 cups chopped lettuce
- 2 cups chopped tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped green onions
Instructions
- Combine chicken, 2 cups water and 2 cups chicken broth in a slow cooker.
- Cook over low heat 6-8 hours or high heat 4-6 hours, until chicken is cooked through and shreds easily.
- Drain liquid from chicken and toss in buffalo sauce.
- In a separate saucepan, combine uncooked quinoa, 4 cups water, and 2 ranch dressing packets.
- Cook quinoa according to package instructions.
- Divide quinoa among bowls (recipe makes 8 cups).
- Add buffalo chicken; top with lettuce, tomatoes, cheddar cheese, blue cheese, and green onions.
Nutrition
Serving: 1grams | Calories: 625kcal | Carbohydrates: 47g | Protein: 65g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 158mg | Sodium: 2427mg | Fiber: 6g | Sugar: 4g