Lunch
Buffalo Chicken Rice Bowls
Buffalo chicken rice bowls bring tender diced chicken and black beans simmered in a spicy buffalo sauce that clings to every grain of warm brown rice. Melted cheddar and fresh scallions add creamy richness and bright crunch in each satisfying bite.
- Total
- 30 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 485
- Protein
- 50g
- Carbs
- 48g
- Fat
- 10g
- Fiber
- 7g
- Sugar
- 2g
- Sodium
- 1200mg
Ingredients
- 3 8 ounce boneless skinless chicken breasts (diced into 1/2 inch cubes)
- 1 tsp olive or canola oil
- 1/2 cup diced red onion
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp kosher salt
- 1 cup canned low sodium black beans (rinsed and drained)
- 1/2 cup buffalo sauce (Franks)
- 3 cup 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.
- 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.
- Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.