Buffalo Chicken with Carrots Celery and QuinoaFrom Stephanie Tornatore and Adam Bannon, the Fit Couple Cooks


1 ¼ skinless, boneless chicken breast cubed

½ cup arrowroot flour

¼ cup olive oil

¼ cup Buffalo hot sauce

2 cups cooked quinoa

1 tbsp crumbled blue cheese

2 large carrots, cut into sticks

3 stalks celery, cut into sticks

Directions: In a medium bowl, toss together cubed chicken and arrowroot flour until chicken pieces are evenly coated. In wok or non-stick sauté pan, heat olive oil over high heat until shimmering. Add half of the cubed chicken and sauté for 2 minutes on one side, until golden brown. With a spatula, flip the chicken and sauté for another 2 minutes, until cooked through. Transfer the cooked chicken to a bowl. Repeat to cook the second batch of chicken. Pour the hot sauce over the cooked chicken and toss until the chicken is evenly coated. To assemble the meals, add ½ cup cooked quinoa to each of the 4 containers and sprinkle with crumbled blue cheese. To each container, add an equal amount of chicken, along with carrot and celery sticks.