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Buffalo Chicken Rice Bowls

Flavorful buffalo chicken served over brown rice with black beans, cheddar, and scallions for easy meal-prep bowls.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 38 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 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1 cup canned low-sodium black beans rinsed and drained
  • 1/2 cup buffalo sauce Frank's-style
  • 3 cups cooked brown rice
  • 1/2 cup part-skim cheddar cheese or dairy-free cheddar
  • 1/4 cup scallions chopped

Instructions

  • Heat 1 teaspoon oil in a medium pot over medium-low heat.
  • Add the diced red onion and cook, stirring occasionally, until slightly caramelized, about 5 minutes.
  • Stir in the black beans, 1/2 teaspoon paprika, 1/2 teaspoon cumin, and 1/4 teaspoon kosher salt; cook 3–4 minutes until heated through.
  • Meanwhile, heat a large skillet over high heat and lightly coat with cooking spray or a little oil.
  • Add the diced chicken to the hot skillet and cook, flipping occasionally, until browned and cooked through, about 5 minutes.
  • Transfer the cooked chicken to a medium bowl and toss with the 1/2 cup buffalo sauce until evenly coated.
  • Divide 3/4 cup cooked brown rice among four bowls. Top each with 1/4 cup the bean-onion mixture and 1/8–1/4 cup cheddar cheese, then divide the buffalo chicken evenly over the bowls.
  • If desired, microwave bowls about 30 seconds to melt the cheese, then sprinkle with chopped scallions and serve.

Equipment

  • Medium pot
  • Large Skillet
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Spatula or tongs
  • Microwave (optional)

Notes

  • These are meal-prep bowls I use.