Try this easy and delicious Buffalo Chicken Rice Bowls recipe! Packed with flavor and healthy ingredients, and ready in minutes. Perfect for a quick weeknight dinner.
Buffalo Chicken Rice Bowls
These Buffalo Chicken Bowls are high in protein, fiber, and crazy delicious. I want them all the time! Perfect for lunch, quick weeknight dinner, or meal prep. Put your veggies on top, or have a side salad if you do.
Recipe: Buffalo Chicken Rice Bowls
Ingredients
Instructions: How to Make Buffalo Chicken Rice Bowls
Heat the oil in a medium pot over medium-low heat. Add the onions and cook until they start to caramelize, about 5 minutes.
Stir in the black beans, paprika, cumin, and salt, and let everything cook together for another 3 to 4 minutes.
While that’s cooking, heat a large skillet over high heat. Lightly spray with oil, then add the chicken. Cook, turning occasionally, until the chicken is browned and fully cooked, about 5 minutes.
Transfer the chicken to a medium bowl and toss it with the hot sauce until evenly coated.
In each bowl, serve 3/4 cup of rice, top with 1/4 cup of the beans and some cheese, and then divide the chicken evenly among the bowls.
Reasons to Love This Recipe
Tips and Tricks:
- Marinate the Chicken: For even more flavor, marinate the chicken in buffalo sauce for at least 30 minutes before cooking.
- Crispy Chicken: For extra crunch, coat the chicken in panko breadcrumbs before cooking.
- Leftover Hack: Use leftover rotisserie chicken to save time. Just toss in buffalo sauce, and you’re good to go.
- Bulk Cooking: Double the recipe to have leftovers for lunch or dinner the next day.
- Kid-Friendly: If serving to kids, consider using a milder buffalo sauce or mixing it with a bit of honey to tone down the heat.
Buffalo Chicken Rice Bowls
Ingredients
- 3 boneless skinless chicken breasts (each about 8 oz), cut into 1/2-inch cubes
- 1 teaspoon of oil olive or canola
- 1/2 teaspoon of ground cumin
- 1/2 cup of diced red onion
- 1/4 teaspoon of kosher salt
- 1/2 teaspoon of paprika
- 1 cup of black beans canned, low-sodium, drained, and rinsed
- 1/2 cup of buffalo sauce such as Frank’s
- 3 cups of brown rice cooked
- 1/2 cup of cheddar cheese part-skim or dairy-free, shredded
- 1/4 cup of sliced green onions
Instructions
- Heat the oil in a medium pot over medium-low heat. Add the onions and cook until they start to caramelize, about 5 minutes.
- Stir in the black beans, paprika, cumin, and salt, and let everything cook together for another 3 to 4 minutes.
- While that’s cooking, heat a large skillet over high heat. Lightly spray with oil, then add the chicken. Cook, turning occasionally, until the chicken is browned and fully cooked, about 5 minutes.
- Transfer the chicken to a medium bowl and toss it with the hot sauce until evenly coated.
- In each bowl, serve 3/4 cup of rice, top with 1/4 cup of the beans and some cheese, and then divide the chicken evenly among the bowls.
Notes
- Customizable: Substitute white or brown rice for quinoa, cauliflower rice if you are concerned about low carbs. Delicious and nutritious!
- Spice Level: Buffalo sauce can be adjusted to your level of heat tolerance. For an additional kick, combine it with ranch dressing (which is 100 times superior) or add an abundance of sauce.
- Meal Prep: This is a great meal for prepping you guys! Just store the ingredients separately and combine them when you are ready to eat. That way, everything is still fresh and delicious. This will ensure that your meal is flavorful and satisfying.
- Veggie Options: Feel free to swap out the veggies with whatever you have! You could also add bell peppers, avocado, or corn.
- Dairy-Free: Leave out the blue cheese. Leave our buffalo sauce vegan and use a soy or cashew-based alternative for the ranch (homemade or store-bought).
