Buffalo Chicken Rice Bowls
When you’re craving something bold, protein-packed, and full of flavor, these Buffalo Chicken Rice Bowls are the perfect solution.
Ingredients
- 3 8 oz 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 like Frank’s
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese or dairy-free cheddar
- 1/4 cup chopped scallions
Instructions
- Heat the oil in a medium pot over medium-low heat.
- Add the red onions and sauté for about 5 minutes, until slightly caramelized.
- Stir in the black beans, paprika, cumin, and salt. Cook for 3–4 minutes until heated through.
- Meanwhile, heat a large skillet over high heat. Lightly spray with oil.
- Add the diced chicken and cook for about 5 minutes, flipping to brown evenly on all sides until cooked through.
- Transfer the chicken to a bowl and toss with the buffalo sauce until evenly coated.
- To assemble, divide brown rice into bowls, top with the bean-onion mixture, buffalo chicken, cheese, and scallions.
Notes
Nutritional Information Per Serving (1 Bowl)
- Calories: 485 kcal
- Protein: 49.5g
- Carbohydrates: 47.5g
- Fat: 9.5g
- Saturated Fat: 3g
- Cholesterol: 134mg
- Sodium: 1200mg
- Fiber: 7g
- Sugar: 1.5g