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Meal Prep Buffalo Chicken Rice Bowls | Under 500 Calories, 37g Protein - Buffalo Wild Wings Menu Pdf 2021
Here is a link to my website where you can find the recipe for these Buffalo Chicken Rice Bowls: - Rice Cooker: - Air Fryer: - Plastic Meal Prep Containers: - Digital Scale: - Chef's Knife: - 8qt Stockpot: - Wood Cutting Board: - Plastic Cutting Board: - Mixing Bowls: - Metal Ramekins: - On my website there are hundreds of meal prep, snack, and macro friendly dessert recipes that I have developed over the years. There are no targeted ads, no pointless life stories and endless scrolling to get to the ingredient list, just the recipes. I have a subscription based model where Gold Members have access to every recipe on the site, which is under $5/month with annual memberships. If that's not your thing, there is also a Silver level membership that is free for life, still ad free, and you get access to more than 40% of the recipes. Registering to become a member, whether that is a Gold or Silver (free) member, is the best way you can help support what I do. I appreciate all of you more than you know 😎 INGREDIENTS 4 lbs (1816 g) boneless skinless chicken thighs 2 tbsp (16 g) chili powder 4 tsp (12 g) salt 2 tsp (6 g) pepper 6 cups (900 g) cooked rice 4 medium (800 g) zucchini 16 oz (454 g) mushrooms 1 medium (200 g) onion 1 cup (112 g) cheddar cheese shredded 4 tbsp (60 g) olive oil 8 tbsp (120 g) buffalo sauce INSTRUCTIONS FOR THE RICE 1. Cook enough rice to yield 6 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 2. In a large bowl add the chicken, a bit of oil, chili powder, salt, and pepper. Toss to coat. 3. 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. 4. 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 5. Wash and cut your zucchini into a small dice and mushrooms into a large dice. Cut the onion into a small dice. 6. Heat a large skillet over medium high heat. Add oil and saute the onions for a couple of minutes. 7. Add in the zuchinni and cook until soft. 8. 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. 9. Measure out 6 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 10. This recipe makes 10 servings. Divide your ingredients evenly 10 ways. Calories: 448kcal | Carbohydrates: 29g | Protein: 37g | Fat: 21g Affiliate Disclosure: Links included on this page are part of the Amazon Services LLC Associates Program and CJ Affiliate Program.
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