Buffalo Chicken Rice Bowls

30 minutes


  • 1.5 lbs boneless skinless chicken breastsdiced 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 beansrinsed and drained
  • 3/4 cup buffalo sauceFranks
  • 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.

To serve

  • 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.

Quick Tip

For meal prep: You can refrigerate up to 4 days. To reheat, microwave about 3 minutes or until heated through.