Buffalo Chicken Rice Bowls
Savor the mouthwatering flavors of these protein-packed Buffalo Chicken Rice Bowls, featuring tender chicken breast, hearty black beans, wholesome brown rice, and a generous sprinkle of cheese, all drenched in zesty hot sauce. An ideal choice for meal prepping!
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Ingredients
- 3 8 ounce boneless skinless chicken breasts
- 1 teaspoon olive or canola oil
- 1/2 tsp cumin
- 1/4 teaspoon kosher salt
- 1 cup canned low sodium black beans
- 1/2 cup buffalo sauce
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese
- 1/4 cup chopped scallions
- 1/2 cup diced red onion
- 1/2 tsp paprika
Instructions
- 1
In a medium-sized pot, warm oil over a medium-low flame. Introduce the onions and sauté them until they begin to caramelize, which should take approximately 5 minutes.
- 2
Incorporate black beans, paprika, cumin, and salt into the pot; mix well and allow to heat for another 3 to 4 minutes.
- 3
Meanwhile, preheat a large skillet on high heat. Once it’s hot, give it a light spray of oil and add the chicken pieces.
- 4
Sear the chicken until it achieves a golden brown color and is fully cooked in the center, roughly 5 minutes, turning occasionally to ensure even cooking on both sides.
- 5
Transfer the cooked chicken to a medium bowl and mix it with the hot sauce until well coated.
- 6
In each serving bowl, place 3/4 cup of rice, then layer on 1/4 cup of the bean mixture and sprinkle with cheese, before distributing the chicken evenly among the bowls.
- 7
If serving immediately, I recommend melting the cheese by microwaving for 30 seconds. Finish with a garnish of scallions.
- 8
Store any leftovers in the refrigerator for up to 4 days. To reheat, microwave for about 3 minutes or until thoroughly warmed.
Nutrition Information
Notes & Tips
- These are the meal prep bowls I use.