Recipe of the Week - Buffalo Chicken Rice Bowls

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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!

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

  • 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 Information

  • Serving Size: 1 Bowl

  • Calories: 485

  • 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