Buffalo Chicken and Quinoa Bake
1 1/2 cups quinoa
1 clove of garlic minced
3 tbsp greek whipped cream cheese
2 tbsp parkay spray butter
1/4 cup low-fat mozzarella cheese shredded
4 medium-large Chicken Breasts
Buffalo Sauce Ingredients
3 tbsp Franks Hot Sauce
3 tbsp parkay spray butter
1 1/2 tbsp greek whipped cream cheese
This recipe was a re-make of one of my other dishes. Basically, it was the “lazy” and “healthier” version of my healthy buffalo chicken and quinoa bites. I was pressed for time, and with the assistance of my crockpot, I was able to cut the cooking time down by 20 minutes! Woooohooooo! Here we go:
Preheat oven to 375 degrees.
Cook the quinoa if you have not already. Follow boiling instructions on container.
Trim chicken and cut into cubes. Place the chicken in a crockpot with water and cook on high for 3 hrs. Make sure the lid is on!
Drain the water from the pot and then chop up the chicken into tiny little pieces.
Place the diced chicken back into the crockpot and add all main indregients (except for the mozzarella cheese) into the pot. Mix well with a large spoon.
Spray a small baking dish with pam cooking spray and spoon mixture into the dish. Sprinkle the mozzarella cheese over the top of the mixture.
Place the dish in the oven for 30 minutes and bake on 375 degrees. Mix all buffalo sauce ingredients together in a bowl and blend together. If you do not care what the texture is and do not want to dirty a hand blender, nook the cream cheese in the microwave and then add the other ingredients to it.
Take out of the oven, scoop out, and serve however you choose. I served this over a bed of lettuce and topped with a drizzle of my buffalo sauce.
MAKE SURE TO DRINK EXTRA WATER AFTER!!!!! This sauce is high sodium, so use sparingly if you have health issues restricting you from too much sodium!