Buffalo Chicken Rice Bowls

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:

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.