Buffalo Chicken Rice Bowls
Ingredients
- 3 8 ounce boneless skinless chicken breasts (diced into 1/2 inch cubes)
- 1 teaspoon olive or canola oil
- 1/2 cup diced red onion
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 teaspoon kosher salt
- 1 cup canned low sodium black beans (rinsed and drained)
- 1/2 cup buffalo sauce (Franks)
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese (or dairy-free cheddar)
- 1/4 cup chopped scallions
Instructions
- 1
Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
5 min - 2
Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
3 min - 3
While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
- 4
Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
5 min - 5
Set aside in a medium bowl and toss with the hot sauce.
- 6
To serve
- 7
Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
- 8
If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
- 9
For meal prep
- 10
Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.
3 min
Nutrition
Per serving (based on 4 servings)
