Description
A quick and flavorful Buffalo Chicken Rice Bowl recipe combining tender diced chicken tossed in spicy buffalo sauce, seasoned black beans, caramelized onions, and wholesome brown rice. Perfect for a satisfying weeknight dinner or easy meal prep with a balance of protein, spice, and comforting grains.
Ingredients
Chicken and Sauce
- 3 (8 ounce) boneless skinless chicken breasts, diced into 1/2 inch cubes
- 1 teaspoon olive or canola oil
- 1/2 cup buffalo sauce (Franks)
Beans and Seasoning
- 1/2 cup diced red onion
- 1 cup canned low sodium black beans, rinsed and drained
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
Rice Bowl Toppings
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese (or dairy-free cheddar)
- 1/4 cup chopped scallions
Instructions
- Caramelize Onions: Heat 1 teaspoon of olive or canola oil in a medium pot over medium-low heat. Add 1/2 cup diced red onion and cook until onions caramelize slightly, about 5 minutes, stirring occasionally to prevent burning.
- Prepare Seasoned Beans: Add 1 cup rinsed and drained low sodium black beans, 1/2 teaspoon paprika, 1/2 teaspoon cumin, and 1/4 teaspoon kosher salt to the pot with onions. Stir to combine and heat through for 3 to 4 minutes until beans are warmed and flavors meld.
- Cook Chicken: While the beans cook, heat a large skillet over high heat. Spray with oil to prevent sticking. Add the diced chicken breasts to the hot skillet.
- Brown Chicken: Cook chicken for about 5 minutes, flipping occasionally to brown evenly and cook through. The chicken pieces should be cooked in the center with no pink remaining.
- Toss Chicken in Buffalo Sauce: Transfer cooked chicken to a medium bowl and toss with 1/2 cup hot buffalo sauce, coating all pieces well.
- Assemble Bowls: Divide 3 cups cooked brown rice between 4 bowls, about 3/4 cup per bowl. Top each with approximately 1/4 cup of the warmed black beans and onions, then sprinkle 1/2 cup part-skim cheddar cheese evenly among the bowls.
- Melt Cheese (Optional): If eating immediately, melt the cheese by microwaving each bowl for about 30 seconds until cheese softens and slightly melts.
- Add Final Toppings: Finish each bowl with 1/4 cup chopped scallions for brightness and crunch.
- Meal Prep and Storage: For meal prepping, refrigerate assembled bowls for up to 4 days. Reheat in the microwave for approximately 3 minutes or until heated through before serving.
Notes
- Use dairy-free cheddar to make this recipe dairy-free if preferred.
- Adjust buffalo sauce quantity to taste for milder or spicier bowls.
- Brown rice can be substituted with white rice or quinoa for variation.
- For extra vegetables, consider adding steamed corn or shredded lettuce when assembling bowls.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.