Easy Buffalo Chicken Rice Bowls
A balanced, high-protein bowl featuring tender chicken, tangy buffalo sauce, hearty black beans, and nutty brown rice. Great for a quick lunch, dinner, or a week of meal prep.
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Servings: 4
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Ingredients
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3 (8-ounce) boneless, skinless chicken breasts, cut into ½-inch cubes
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1 teaspoon olive or canola oil
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½ cup diced red onion
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½ teaspoon paprika
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½ teaspoon cumin
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¼ teaspoon kosher salt
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1 cup canned low-sodium black beans, rinsed and drained
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½ cup buffalo sauce (such as Frank’s)
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3 cups cooked brown rice
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½ cup part-skim cheddar cheese (or dairy-free cheddar)
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¼ cup chopped scallions
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Warm the oil in a medium pot over medium-low heat.
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Add the diced red onion and sauté until lightly caramelized, about 5 minutes.
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Stir in the black beans, paprika, cumin, and salt. Allow everything to heat through for 3–4 minutes.
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Heat a large skillet over high heat. Once hot, lightly coat with cooking spray.
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Add the diced chicken and cook for about 5 minutes, turning as needed until the pieces are browned and fully cooked.
- Transfer the chicken to a bowl and combine it with the buffalo sauce.
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Place ¾ cup rice into each bowl.
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Add ¼ cup of the bean mixture and sprinkle with cheese.
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Divide the buffalo chicken evenly over the bowls.
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If eating immediately, melt the cheese with a quick 30-second microwave burst.
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Finish with chopped scallions.
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Bowls can be refrigerated for up to 4 days.
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Reheat in the microwave for about 3 minutes or until warmed through.