Buffalo Chicken Rice Bowls

5/5

Delicious high protein Buffalo Chicken Rice Bowls are made with chicken breast, black beans, brown rice, cheese and smothered in hot sauce. Perfect for meal prep!

Yield: 4 servings

Serving Size: 1 bowl1x2x3x

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

  • 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.

Nutrition

Serving: 1 bowl, Calories: 485 kcal, Carbohydrates: 47.5 g, Protein: 49.5 g, Fat: 9.5 g, Saturated Fat: 3 g, Cholesterol: 134 mg, Sodium: 1200 mg, Fiber: 7 g, Sugar: 1.5 g

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