Description
These Buffalo Chicken Rice Bowls combine tender, spicy chicken with flavorful black beans, brown rice, and melty cheddar cheese for a quick and satisfying meal. Perfect for meal prep or a wholesome dinner packed with protein and bold flavors.
Ingredients
Scale
Chicken and Sauce
- 3 (8 ounce) boneless skinless chicken breasts, diced into 1/2 inch cubes
- 1 teaspoon olive or canola oil
- 1/2 cup buffalo sauce (Franks)
Beans and Seasoning
- 1/2 cup diced red onion
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1 cup canned low sodium black beans, rinsed and drained
Serving
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese or dairy-free cheddar
- 1/4 cup chopped scallions
Instructions
- Caramelize the onions: Heat oil in a medium pot over medium-low heat. Add diced red onions and cook until they caramelize slightly, about 5 minutes, stirring occasionally to prevent burning.
- Prepare the beans and seasoning: Add the rinsed black beans, paprika, cumin, and kosher salt to the caramelized onions. Stir well to combine and heat through for 3 to 4 minutes.
- Cook the chicken: While the beans cook, heat a large skillet over high heat. When hot, spray with oil and add the diced chicken breasts. Cook for about 5 minutes, flipping frequently to brown the chicken evenly and cook through.
- Toss chicken with buffalo sauce: Remove the cooked chicken from the skillet and place it into a medium bowl. Toss the hot chicken cubes thoroughly with buffalo sauce until coated evenly.
- Assemble the bowls: To serve, portion 3/4 cup of cooked brown rice into each bowl. Top with 1/4 cup of the black bean mixture and sprinkle 1/2 cup cheddar cheese over the top, distributing evenly. Divide the buffalo chicken across the bowls.
- Melt the cheese (optional): For immediate serving, microwave each bowl for about 30 seconds to melt the cheese. Then garnish with chopped scallions.
- Storage and reheating: For meal prep, refrigerate portions for up to 4 days. Reheat in the microwave for about 3 minutes or until heated through before serving.
Notes
- Use part-skim cheddar or dairy-free cheese to reduce fat or accommodate dietary restrictions.
- Buffalo sauce can be adjusted for heat level based on preference.
- Brown rice can be substituted with white rice or quinoa for variation.
- Can be served with a side of celery or a fresh salad for added crunch and nutrition.
- Make sure to rinse canned beans thoroughly to reduce sodium content.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: Fifty five g
- Fiber: 8 g
- Protein: 42 g
- Cholesterol: 85 mg
