Buffalo Chicken Rice Bowls

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