35 min · 1 serving · @Jack Perez
Loaded Buffalo Chicken Bowl
Air-fried buffalo chicken over jasmine rice with blistered corn and black beans, finished with pico de gallo and a light Greek yogurt ranch.
Nutrition per serving
- 450 kcal
- 46 g protein
- 53 g carbs
- 6 g fat
Ingredients
- 160 g raw chicken breast, cubed
- 55 g dry jasmine rice
- 60 g canned corn
- 60 g canned black beans
- 45 g pico de gallo
- 2 tsp buffalo sauce
- ¼ tsp paprika
- ⅛ tsp garlic powder
- ¼ tsp salt
- 1 pinch black pepper
- 25 g 0% plain Greek yogurt
- 9 g light mayo
- 1 tsp vinegar
- 1 pinch dried parsley
- 1 pinch onion powder
Steps
- Cook the jasmine rice.
- Season the cubed chicken with most of the paprika, garlic powder, salt and pepper, air fry at 200°C for 12–15 minutes, then toss with the buffalo sauce.
- Heat the corn in a hot pan until blistered, add the black beans with a pinch of paprika, salt and pepper, and warm through.
- Mix the yogurt, light mayo, vinegar, parsley, a pinch of garlic and onion powder and a pinch of salt into a ranch drizzle.
- Fill a bowl with rice, chicken and the corn and beans, then top with pico de gallo and the ranch.
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