A high protein, family favorite ready with only 15 minutes of prep and 30 minutes total cook time.
Ingredients
Three 8-ounce boneless skinless chicken breasts, diced into 1/2-inch cubes
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
3 cups cooked brown rice
1/2 cup part-skim cheddar cheese or dairy-free cheddar
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 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.
If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.
We have a love affair with Skinny Taste recipes that are so flavorful, but easy enough to make on weeknights. Check out the Skinny Taste website for this original recipe, meal prep pointers and other glorious dishes.
