Buffalo Chicken Rice Bowls
- 1.5 lbs boneless skinless chicken breasts, diced into 1/2 inch cubes
- 1 teaspoon olive oil
- 1/2 cup diced red onion
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 teaspoon kosher salt
- 1 cup black beans, rinsed and drained
- 3/4 cup buffalo sauce, Franks
- 2 cups cooked brown rice
- 1/2 cup sharp cheddar cheese
- 1/4 cup chopped scallions
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.
Pour 1/2 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
Top with cheese and scallions.
For meal prep: You can refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.