Buffalo Chicken Rice Bowls
User Reviews
4.8
Buffalo Chicken Rice Bowls
Description
Buffalo Chicken Rice Bowls start with cooking diced chicken breast browned in a skillet and coated in tangy Franks buffalo sauce. The chicken is paired with black beans flavored with paprika, cumin, and salt, sautéed with red onions to add sweetness and depth. All components are arranged over cooked brown rice, and a sprinkling of cheddar cheese and chopped scallions adds creaminess and freshness.
The cooking method caramelizes the onions and browns the chicken, enhancing their natural flavors. The buffalo sauce imparts a spicy and tangy element, complementing the smoky spices and hearty beans. The cheddar cheese melts slightly when microwaved, contributing a smooth texture contrast.
These bowls are suitable for make-ahead meal prep, storing well in the refrigerator for up to 4 days, and reheated easily in the microwave. The recipe's layered textures and balanced flavors provide satisfying and wholesome meals throughout the week.
Ingredients
- 3 ounce chicken breast diced into 1/2 inch cubes, boneless skinless
- 1 teaspoon olive oil or canola oil
- 1/2 cup red onion diced
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 teaspoon kosher salt
- 1 cup black beans rinsed and drained, canned; low sodium
- 1/2 cup buffalo sauce (Franks)
- 3 cups brown rice cooked
- 1/2 cup cheddar cheese or dairy-free cheddar, part-skim
- 1/4 cup scallions chopped
Instructions
- Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.
- Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
- Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.
- Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.
- If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
- While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.
- Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.
- Set aside in a medium bowl and toss with the hot sauce.
Notes
- This recipe works well for meal prepping and can be stored refrigerated for up to 4 days.
- Reheat rice bowls in the microwave for about 3 minutes or until heated through.
- Melting the cheese before serving adds creaminess to the bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 485kcal | 24% |
| Carbohydrates | 47.5g | 16% |
| Protein | 49.5g | 99% |
| Fat | 9.5g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 134mg | 45% |
| Sodium | 1200mg | 50% |
| Fiber | 7g | 28% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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