Super simple and easy to make, decided to opt out of the cheese portion and added avocado instead. I threw some more of the diced red onion on top as well. Delicious and healthy!
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
1. Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
2. Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
3. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
4. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
5. Set aside in a medium bowl and toss with the hot sauce.
To serve
6. Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls. If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
BunnyButtAcres
Just the one dinner all week? You don’t get sick of it after a few days?
2 Comments
Original recipe from skinnytaste: https://www.skinnytaste.com/buffalo-chicken-rice-bowls/
Super simple and easy to make, decided to opt out of the cheese portion and added avocado instead. I threw some more of the diced red onion on top as well. Delicious and healthy!
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
1. Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
2. Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
3. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
4. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
5. Set aside in a medium bowl and toss with the hot sauce.
To serve
6. Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
Just the one dinner all week? You don’t get sick of it after a few days?