Ingredients

Pickled onions:

• 1 small red onion, thinly sliced
• 1/2 – 3/4 cup white vinegar
• 2 tsp sugar (optional)
• 1 tsp salt
• Water, to fill the jar

Simple cabbage slaw:

• 1/2 small green cabbage, thinly sliced
• 2 ribs celery, thinly sliced
• 1 lemon, juiced (about 1/4 cup)
• 1 heaping Tbsp dijon mustard
• 2 Tbsp olive oil
• 2 tsp honey
• 1/2 tsp salt
• Freshly cracked black pepper

Easy vegan ranch:

• 1/2 cup mayo (vegan works)
• 1 tsp apple cider vinegar
• 1 heaping tsp fresh dill
• 1/4 tsp onion powder
• 1/4 tsp grated garlic or garlic powder
• Sprinkle of paprika
• Sprinkle of salt and pepper

For the bowls:

• 1 – 1.5 lb chicken thighs
• Buffalo sauce (store bought, or 1 cup Frank’s hot sauce, 1/4 cup melted butter, 1/2 Tbsp white vinegar, dash of smoked paprika, dash of garlic powder)
• Cooked grain (quinoa, farro, rice)

Instructions

1. Make the pickled onions: Add thinly sliced red onions to a 10 oz mason jar or container. Pour in 1/2 cup vinegar, sugar, and salt. Add more vinegar if needed until the jar is about 2/3 full. Fill the rest with water until onions are covered. Shake well and refrigerate for 20-30 minutes.
2. Make the cabbage slaw: In a large bowl, combined sliced cabbage and celery. Add lemon juice, dijon mustard, olive oil, honey, salt and pepper (or combine in a mason jar first). Toss until well coated. Set aside and refrigerate until ready to serve.
3. Make the easy ranch: Whisk together all ingredients in a small bowl until smooth. Taste and adjust seasoning if needed. Add water if you prefer thinner. Keep chilled until ready to drizzle.
4. Make the chicken: season both sides of chicken thighs with salt and pepper. Cook in an oven or air fryer until internal temp reaches 165 F. Place on cutting board and slice into strips. Add to a bowl and toss with buffalo sauce, starting with about 2 Tbsp.
5. Assemble the bowls: starting with a base of cooked quinoa, add the slaw, pickled onions, buffalo chicken, and easy ranch. Enjoy with extra buffalo sauce and dill garnish.