Description
Delicious high protein Buffalo Chicken Rice Bowls are made with chicken breast, black beans, brown rice, cheese and smothered in hot sauce.
Yield: 4servings | Serving Size: 1bowl
Ingredients
38 ounceboneless skinless chicken breasts, diced into 1/2 inch cubes
1teaspoonolive or canola oil
1/2cupdiced red onion
1/2tsppaprika
1/2tspcumin
1/4teaspoonkosher salt
1cupcanned low sodium black beans, rinsed and drained
1/2cupbuffalo sauce, Franks
3cupscooked brown rice
1/2cuppart-skim cheddar cheese, or dairy-free cheddar
1/4cupchopped scallions
Instructions
- Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
- Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
- While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
- Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
Set aside in a medium bowl and toss with the hot sauce.
To serve
Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
- If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
For meal prep
- Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.
Last Step:
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