Loaded Buffalo Chicken Bowls

gluten-free ⓘ

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• -2.5 lbs Chicken Breast (1,134g)
• -2 cups Dry Jasmine Rice (380g)
• -1 (15 oz) Can Corn (425g)
• -1 (15 oz) Can Black Beans (425g)
• -1.25 cups Pico de Gallo (300g)
• -5 Tbsp Buffalo Sauce (75g)
• -1.5 tsp Paprika
• -1 tsp Garlic Powder
• -1 tsp Salt
• -1/2 tsp Black Pepper
• -1/2 tsp Paprika
• -1/4 tsp Salt
• -1/4 tsp Black Pepper
• -3/4 cup 0% Plain Greek Yogurt (180g)
• -1/4 cup Light Mayo (60g)
• -2 Tbsp Vinegar
• -1/2 tsp Dried Parsley
• -1/4 tsp Garlic Powder
• -1/8 tsp Onion Powder
• -1/2 tsp Salt

Instructions

1. Prepare the jasmine rice following the package instructions.
2. Coat the chicken in paprika, garlic powder, salt, and black pepper. Air fry at 400°F for 12 to 15 minutes, then mix with buffalo sauce.
3. Sauté the corn in a skillet until it shows light charring. Add the black beans and the corn and bean seasoning mixture, heating until warm.
4. Combine the Greek yogurt, light mayo, vinegar, dried parsley, garlic powder, onion powder, and salt in a bowl, whisking until the mixture is smooth.
5. Assemble the bowls by dividing the rice, chicken, and corn/bean mixture into seven portions. Garnish with pico de gallo and the ranch drizzle.