Buffalo Chicken Bowls

YIELD: 2 SERVINGS

PREP TIME: 15 MINUTES | COOK TIME : 15 MINUTES

Ingredients:

• 1.5 8 ounce boneless skinless chicken breasts (diced into 1/2 inch cubes)

• 0.5 teaspoon olive or canola oil

• 0.25 cup diced red onion

• 0.25 tsp paprika

• 0.25 tsp cumin

• 0.13 teaspoon kosher salt

• 0.5 cup canned low sodium black beans (rinsed and drained)

• 0.25 cup buffalo sauce (Franks)

• 1.5 cups cooked brown rice

• 0.25 cup part-skim cheddar cheese (or dairy-free cheddar)

• 0.13 cup chopped scallions

Directions:

1. Heat oil in a medium pot over medium-low heat.

2. Add onions and cook until they have caramelized slightly, about 5 minutes.

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

4. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.

5. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.

6. Set aside in a medium bowl and toss with the hot sauce.

7. 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.

8. If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds.

9. Top with scallions.

10. For meal prep. Refrigerate up to 4 days.

11. To reheat, microwave about 3 minutes or until heated through.

Source: www.diningithadinergirl.blogpost.com