I developed this recipe to support trying to hit my protein goals for the day! How many of you also have protein goals that you’re trying to hit? I never used to care about that before I got old. LOL! Something about aging really makes you think twice about things. I’m popping vitamins on the daily and trying to make sure I get my 8 hrs of sleep and 96 oz of water a day! It’s a lot of goals to hit everyday! But, it really does make a difference. This D to the LISH buffalo chicken bowl uses lean ground chicken and fat free cottage cheese blended with buffalo hot sauce for added protein and creaminess. I air fry chickpeas in a homemade ranch seasoning which gives this bowl a fun pop of crunch to pair with the pickled red onion and cucumber. I also whip up an herby yogurt sauce using fat free greek yogurt if you wanted a little extra flavor on top. It’s a perfect bowl for your weeknight dinner plans! Enjoy!
Buffalo Chicken Crispy Chickpea Bowls
4
servings20
minutes15
minutesIngredients
*For the Chicken*
1 lb 1 Lean Ground Chicken
1 cup 1 Fat Free or Low Fat Cottage Cheese
1/2 cup 1/2 Red Hot Buffalo Sauce
1 1 Shallot Diced
*For the Crispy Chickpeas*
15 oz 15 Can Garbanzo Beans
1 tsp 1 Salt
1 tsp 1 Garlic Powder
1 tsp 1 Onion Powder
1 tsp 1 Dried Dill Weed
1/4 tsp 1/4 Cayenne
1 Tbsp 1 Olive Oil
*For the Herby Yogurt Drizzle*
1/2 cup 1/2 Nonfat Greek Yogurt
1 1 Clove of Garlic
1 1 Lemon Zested and Juice of 1/2 lemon
1 tsp 1 Dried Dill Weed
S&P to Taste
*For the Pickled Onions and Cucumbers*
2 2 Mini Cucumbers Sliced
2 2 Small Red Onions Sliced
1/2 cup 1/2 Apple Cider Vinegar
1/2 cup 1/2 Water
2 Tbsp 2 Sugar
Pinch of Salt
*For the bowls*
Romaine Lettuce or Lettuce of choice
Optional Grains of choice, Quinoa, Farro or Brown Rice would be great options
Directions
- To begin, I like to prep everything in advance. Blend cottage cheese with buffalo sauce together in a high powered blender. Dice Shallot. Blend herby yogurt drizzle in a high powered blender. Prepare pickled cucumbers by placing everything in container and shaking well to coat your onions and cucumbers. Place everything in fridge until you’re ready to assemble your bowls
- To make crispy chickpeas, rinse and drain chickpeas and dry well on paper towels. Add chickpeas to bowl and coat with olive oil and seasonings. Air fry at 390 for 12 minutes, shaking at 6 minutes. You can also oven roast the chickpeas in a 400 degree oven for 20 minutes or until crispy
- When ready to assemble bowls, heat skillet over medium/high heat. Add a drizzle of olive oil and sauté your shallot until translucent. Add your lean ground chicken and sauté until browned. Add the cheesy, whipped buffalo sauce and allow to simmer with chicken for about 5 minutes to heat through on low
- To build your bowls, add lettuce and your grain of choice if you opted to add that in the bowl. Top with the buffalo chicken mixture and add your pickled cucumbers, onions and a sprinkle of the crispy chickpeas. Finish it off with a drizzle of your herby yogurt sauce and enjoy!