Buffalo Chicken Bowl

• Jasmine Rice(250 g)
• Chicken breast(600 g)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Garlic powder(1 tsp)
• Paprika(1 tsp)
• Olive oil(1 tbsp)
• Hot sauce(4 tbsp)
• Butter(30 g)
• Lettuce(1)
• Corn(200 g)
• Avocado(1)
• Ranch Dressing(6 tbsp)
• Greek yogurt(120 g)
• Lime(1)
• Green Onions(2)optional
• Cheddar cheese(80 g)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, slice the {Chicken breast} into bite-size pieces. Season with most of the {Salt}, the {Black pepper}, {Garlic powder}, and {Paprika}. Shred the {Lettuce}, dice the {Avocado}, cut the {Lime} into wedges, and slice the {Scallions}.

   ~10 min

3. 3

   Whisk the {Ranch Dressing}, {Greek yogurt}, and a squeeze of {Lime} together in a small bowl until smooth.

   ~2 min

4. 4

   Heat the {Olive oil} in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until lightly golden and cooked through. Stir in the {Hot sauce} and {Butter} until the chicken is glossy and coated. Warm the {Corn} in the same pan for the last minute.

   ~6 min

5. 5

   Fluff the rice, then divide it between bowls. Top with buffalo chicken, {Lettuce}, {Corn}, and {Avocado}. Drizzle over the ranch mixture and finish with {Scallions} and {Cheddar cheese} if using. Serve with the remaining {Lime} wedges.

   ~2 min