Buffalo Chicken Rice Bowls
Chicken thighs, rice, mushrooms, zucchini, and onion cooked together and mixed with buffalo sauce for a buffalo chicken rice bowl. This is a highly palatable meal that is low on the calorie end and fairly satiating making it perfect for meal prep.
PER SERVING – MAKES 5
448 CALS
PREP TIME
10 MINUTES
COOK TIME
30 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 29g | 37g | 21g |
STANDARD RECIPE
Buffalo Chicken Rice Bowls
Servings: 5
Calories: 448kcal
Chicken thighs, rice, mushrooms, zucchini, and onion cooked together and mixed with buffalo sauce. This is a highly palatable meal that is low on the calorie end and fairly satiating making it perfect for meal prep.
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Ingredients
- 2 lbs (908 g) boneless skinless chicken thighs
- 1 tbsp (8 g) chili powder
- 2 tsp (6 g) salt
- 1 tsp (3 g) pepper
- 3 cups (450 g) cooked rice
- 2 medium (400 g) zucchini
- 8 oz (227 g) mushrooms
- ½ medium (100 g) onion
- ½ cup (56 g) cheddar cheese shredded
- 2 tbsp (30 g) olive oil
- 4 tbsp (60 g) buffalo sauce
Instructions
For the Rice
- Cook enough rice to yield 3 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
For the Chicken
- In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat.
- You can cook your chicken however you like. I baked mine at 425°F for 10 minutes and then broiled it on the top rack for 5 minutes to develop color. Cut into 1 inch pieces. If you would rather pan fry it follow the instructions in the next step.
- Heat a grill pan or a skillet over medium high heat and add some oil. Cook the chicken thighs for 4-5 minutes on each side. Cut them into a large dice and return to the pan to develop color.
For the Vegetables
- Wash and cut your zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice.
- Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes.
- Add a bit more oil and add in the mushrooms, season with salt to help bring out the water. Allow them to cook and develop color.
- Add in the zuchinni and cook until soft.
- Measure out 3 cups of cooked rice and add to a large bowl. Mix in the chicken, vegetables, cheese, and buffalo sauce. Season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways.
Video
Nutrition
Calories: 448kcal | Carbohydrates: 29g | Protein: 37g | Fat: 21g
WEIGHT LOSS
WEIGHT GAIN
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
Servings
Carbs
144.4g
Protein
183g
Fat
103.6g
Calories
2242 cals
|
WEIGHT LOSS RECIPE NUTRITION
Servings
Carbs
102.4g
Protein
210.9g
Fat
71.2g
Calories
1894 cals
|
WEIGHT GAIN RECIPE NUTRITION
Servings
Carbs
228.4g
Protein
227.1g
Fat
132g
Calories
3010 cals
|
This Post Has 4 Comments
Can you post the receipt please? The buffalo chicken and rice bowl recipe doesn’t load.
Whoops, there was a little mistake in the code. Should be fixed now 👍
So good! Tastes like comfort food but fits my macros!
Glad you liked it 😎