Buffalo Chicken Rice Bowls

Ingredients:

• 3 (8-ounce) boneless, skinless chicken breasts, diced into 1/2-inch cubes
• 1 teaspoon olive oil
• 1/2 cup diced red onion
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1 cup canned low-sodium black beans, rinsed and drained
• 1/2 cup buffalo sauce (Frank's or your favorite)
• 3 cups cooked brown rice
• 1/2 cup part-skim cheddar cheese, or dairy-free cheddar
• 1/4 cup chopped scallions

Optional additions:

• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 5 minutes per side). Set aside.  
2. Sauté vegetables: In the same skillet, add diced onion, paprika, cumin, and salt. Sauté until onions are softened.
3. Combine ingredients: Add black beans and buffalo sauce to the skillet. Stir to combine.
4. Assemble bowls: Divide cooked brown rice into bowls. Top with the buffalo chicken mixture, cheese, and scallions.
5. Serve: Serve immediately, or refrigerate for meal prep. To reheat, microwave for 3 minutes.

Optional additions:

• For extra flavor: Add cilantro, feta cheese, or red pepper flakes.
• For a richer texture: Add a dollop of Greek yogurt or sour cream.
• For a spicier kick: Increase the amount of buffalo sauce or add a pinch of cayenne pepper.

Enjoy your delicious Buffalo Chicken Burrito Bowl!