Buffalo Chicken Rice Bowls
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.
Servings: 5
Calories: 448kcal
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp pepper
- 3 cups cooked rice
- 2 medium zucchini
- 8 oz mushrooms
- ½ medium onion
- ½ cup cheddar cheese shredded
- 2 tbsp olive oil
- 4 tbsp 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