BUFFALO CHICKEN RICE BOWL
This buffalo chicken rice bowl brings together the classic tang of buffalo sauce, tender bites of chicken, black beans, crunchy vegetables, and creamy avocado.
Servings: 2 servings
Ingredients
For The Bowls
- 1 cup cooked brown rice, cauliflower rice, or quinoa
- 8 ounces fully cooked shredded chicken breast
- 1/3 cup black beans, rinsed and drained
- 1/3 cup shredded carrots
- 1/4 cup diced celery
- 1/4 cup diced tomatoes
- 1-2 teaspoons chopped cilantro
- 2-3 scallions, sliced use the green parts only
- 1 tablespoon blue cheese crumbles or 2 tablespoons of light cheddar cheese
- 3 ounces avocado
For The Sauce
- 1/3 cup 0-fat Greek yogurt
- 2 teaspoons ranch powder
- 1 tablespoon Frank’s Red Hot sauce
Instructions
- Cook the brown rice or cauliflower rice according to the package directions.
- This recipe makes two bowls, so evenly distribute the ingredients. Distribute the cooked rice, fully cooked shredded chicken breast, rinsed and drained black beans, shredded carrots, diced celery, and diced tomatoes among the two bowls. Then, top each bowl with chopped cilantro, sliced scallions, blue cheese crumbles, and avocado.
- Thoroughly mix the 0-fat Greek yogurt, ranch powder, and Frank’s Red Hot sauce. Pour the sauce over the chicken rice bowls when ready to serve. Then, mix and enjoy!
Video
Notes
- To Store: These bowls will last about three days when stored in the refrigerator. Assemble them in airtight containers and store them in the refrigerator. Store the sauce in a separate container and pour it over the bowl when ready to serve.
- Rice: You can substitute the brown rice for white rice, quinoa, or cauliflower rice for a low-carb option! Or, use a combination of brown rice and cauliflower rice. Also, you can mix in 1/2 cup of baby greens.
Nutrition
Calories: 283kcal | Carbohydrates: 12.7g | Protein: 43.4g | Fat: 5.1g | Saturated Fat: 1.4g | Cholesterol: 97mg | Sodium: 541mg | Fiber: 4.7g | Sugar: 5g