Healthy Buffalo Chicken and Quinoa Bites
5 cups water or more to boil chicken
3 cups diced chicken breast about 3 chicken breasts
1 tsp olive oil
1/2 cup + 2 TBSP Franks Hot Sauce
1 tbsp parkay spray butter
1/2 cup shredded mozzarella cheese
1/2 cup panko bread crumbs Whole grain if possible:)
2 cups quinoa cooked
2 1/2 tbsp greek whipped cream cheese
Additional Sauce Ingredients
3 tbsp Franks Hot Sauce
3 tbsp parkay spray butter
2 tbsp greek whipped cream cheese
I created these little gems by tossing a whole bunch of my favorite ingredients into one recipe. I will be making different versions of this recipe..so stay tuned!
I’m not gonna lie, this was a time consuming task for sure. I recommend getting the hubby in the kitchen…and putting him to work! I have finally learned to delegate…so I urge you to do the same:)
Begin by trimming the fat off of the chicken breasts. Cut the chicken into chunks, allowing for shorter cooking time. If you have not already cooked your quinoa, now is the time!
Place chicken in pot a water and boil for 15 minutes, until fully cooked.
Drain the water and dump chicken onto a cutting board. Dice chicken up into tiny little pieces.
While chicken is still cooking, dice garlic and prepare a pan with olive oil. Saute garlic on medium heat for a few minutes, making sure not to burn garlic!
Add the 1/2 cup + 2 tbsp franks hot sauce and parkay spray butter to the garlic. Simmer for 3-5 minutes on low-medium heat.
In a large pot, add diced chicken to hot sauce mixture. Add whipped greek yogurt, panko crumbs, cooked quinoa, egg whites and mozzarella (main ingredients). Mix well with a large spoon.
Prepare a mini muffin baking sheet with pam. Pack chicken mixture into each spot with your hands. Pack to the top.
Bake on 350 degrees for 30 minutes.
While the chicken bites are cooking, make additional sauce by mixing all of the “sauce ingredients.”
When the bites are done, pop out of the oven and out of the muffin tray. Serve however you choose:)