Kristy Cook
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 (Franks)
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese (or dairy-free cheddar)
- 1/4 cup chopped scallions
Instructions
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Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
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Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
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While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
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Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
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Set aside in a medium bowl and toss with the hot sauce.
To serve
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Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
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If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
For meal prep
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Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.
Notes
These are the meal prep bowls I use.
Nutrition
Serving: 1bowl, Calories: 485kcal, Carbohydrates: 47.5g, Protein: 49.5g, Fat: 9.5g, Saturated Fat: 3g, Cholesterol: 134mg, Sodium: 1200mg, Fiber: 7g, Sugar: 1.5g
– W//W Points: 6
