Buffalo Chicken Rice Bowls

Buffalo Chicken Rice Bowls

from mealprepmanual.com
40 min
5 servings

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.

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

Directions

  1. 1

    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.

  2. 2

    * 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.

  3. 3

    * 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.

  4. 4

    This recipe makes 5 servings. Divide your ingredients evenly 5 ways.