Description
These Buffalo Chicken Rice Bowls combine tender, spicy buffalo chicken with flavorful black beans, caramelized onions, and brown rice for a hearty, satisfying meal. Perfect for a quick lunch or dinner, these bowls are easy to prepare, packed with protein, and can be meal prepped for up to 4 days.
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 (e.g., Frank’s)
Beans and Vegetables
- 1/2 cup diced red onion
- 1 cup canned low sodium black beans, rinsed and drained
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 cup chopped scallions
Rice and Cheese
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese or dairy-free cheddar
Instructions
- Caramelize Onions: Heat oil in a medium pot over medium-low heat. Add diced red onions and cook for about 5 minutes, stirring occasionally until they are slightly caramelized and soft.
- Cook Beans with Spices: Add rinsed black beans, paprika, cumin, and kosher salt to the pot with the onions. Stir everything until combined and cook for an additional 3 to 4 minutes to heat through and let the flavors meld.
- Cook Chicken: Heat a large skillet over high heat. Spray it lightly with oil and add the diced chicken breasts. Cook for about 5 minutes, turning the pieces occasionally, until the chicken is browned on all sides and cooked through in the center.
- Toss Chicken in Buffalo Sauce: Transfer the cooked chicken to a medium bowl and toss with the buffalo sauce until evenly coated.
- Assemble Bowls: Divide 3/4 cup cooked brown rice equally among bowls. Top each with 1/4 cup of the bean mixture and 1/2 cup of shredded cheddar cheese. Distribute the buffalo chicken over the top.
- Melt Cheese (Optional): If serving immediately, microwave each bowl for about 30 seconds to melt the cheese slightly.
- Garnish and Serve: Sprinkle chopped scallions over each bowl and serve warm.
- Meal Prep and Storage: Store assembled bowls in airtight containers in the refrigerator for up to 4 days. To reheat, microwave each bowl for about 3 minutes or until heated through.
Notes
- Use dairy-free cheddar to make this recipe dairy-free.
- Adjust buffalo sauce quantity to your preferred spice level.
- Can substitute brown rice with quinoa or cauliflower rice for a variation.
- Microwaving melts the cheese quickly; for a crispy top, broil briefly in an oven-safe dish.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 85mg
