Hi friendsss! I hope you are all having a GREAT week! Tonight, I made one of those "live off the land" meals. I didn't have anything in particular planned for tonight so I thought I'd get a little creative with ingredients that were already in my fridge and cabinets. I ended up going with a shredded buffalo chicken and brown rice bowl and it turned out awesome. Rob and I wished I made more brown rice because we wanted seconds! Here's how it went down. (PS: Part of the recipe making is live on my snapchat (username: funfitflavor) right now)
BUFFALO CHICKEN BROWN RICE BOWLS
- 2 Organic Boneless Chicken Breasts
- 1/2 cup (dry) of Brown Jasmine rice (have you guys tried brown jasmine rice? I could eat an entire bowl of this stuff prepared with nothing but evoo and salt - so good!)
- Black Beans (opened a can but probably only used about a half cup between both bowls)
- Swiss Chard (few big leaves)
- Shredded mozzarella (if you have it)
- Buffalo sauce (I like Cindys)
- Salt/Crushed Red Pepper to taste
Step 1: Prepare rice (takes about 40 minutes) and slice up the chicken breasts and cook in a pan with a little water and coconut oil. I seasoned with salt and crushed red pepper but, don't worry too much about that because it's going to be covered in buffalo sauce anyway. Also, this method of "boiling" the chicken is much faster than baking it or boiling it whole so that's why I did it this way.
Step 2: Rinse a can of black beans and set aside.
Step 3: Prepare swiss chard by stripping the leaves off the stems. Chop the steps into quarter inch pieces and cook in a saute pan for 5 or so minutes until they soften a bit. Once they are to your liking, add the rest of the chopped leaves and cook for 1-2 minutes with evoo, salt, and crushed red pepper.
Step 4: Once the chicken is cooked, shred it with two forks (or your hands if it's cool enough) and set aside. (I did this while the swiss chard was cooking)
Step 5: Toss the chicken in buffalo sauce and arrange all ingredients into bowls. (I mean, you don't have to arrange it into bowls but it makes for a pretty picture!)
Step 6: Start piling the ingredients. I went with rice, swiss chard, mozzarella, beans, then chicken.
And that's it! Rob and I were both very happy with the way this turned out. (So yummy!) It had a ton of flavor and offers a nice combination of protein, fiber, carbohydrates and healthy fats. I also like that these are ingredients that I typically have in stock. Beans and rice in the cabinet, chicken in the freezer, buffalo sauce in the fridge. This meal could be easily made with quinoa instead of rice, spinach or kale instead of chard, ground chicken/turkey or dark meat instead of white. Plus, I now have leftover chicken and beans so I can make this again tomorrow night - maybe in a wrap or over quinoa. It's versatile!
Enjoy and have an awesome rest of your week! xo