Buffalo Chicken Rice Bowls

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

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

Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly, about 5 minutes.

Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.

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.

To serve

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.

For meal prep

Refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.

Nutrition

• Taille de Portion: 1 bowl
• Calories: 485 kcal
• Lipides Totaux: 9.5 g
• Lipides Saturés: 3 g
• Cholestérol: 134 mg
• Sodium: 1200 mg
• Glucides Totaux: 47.5 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 1.5 g
• Protéines: 49.5 g