Buffalo Chicken Bowls

This easy and healthy meal makes a perfect lunch or dinner. You can also sub out the rice for riced cauliflower for lower calorie and more fiber.

Ingredients:

24 ounces boneless, skinless chicken

1 teaspoon olive or canola oil

1/2 cup diced red onion

1/2 tsp paprika

1/2 tsp cumin

1/4 teaspoon kosher salt

1 cup canned low sodium black beans, rinsed and drained

1/2 cup buffalo sauce, Franks

2 cups cooked brown rice

1/2 cup part-skim cheddar cheese, or dairy-free cheddar

Directions:

Heat oil in a medium pan 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: Put 1/2 cup rice in each bowl, top with 1/4 cup beans and 2 Tbsp cheese and then top with chicken.

Makes 4 servings.

Nutritional information per serving:

Calories: 432
Carbohydrates: 37.5 grams
Protein: 49 grams
Fat: 9 grams