Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
- 600 g (1 ⅓ lb) chicken breasts, cut into bite-sized pieces
- 125 ml (½ cup) Buffalo sauce
- 15 ml (1 tablespoon) olive oil
- 500 ml (2 cups) cooked rice
- 500 ml (2 cups) corn kernels, fresh, frozen, or canned
- 15 ml (1 tablespoon) butter
- 60 ml (¼ cup) mayonnaise
- 60 ml (¼ cup) sour cream
- 1 lime, juice and zest
- 5 ml (1 teaspoon) chili powder
- 2.5 ml (½ teaspoon) smoked paprika
- 125 ml (½ cup) feta cheese, crumbled
- 60 ml (¼ cup) fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1 avocado, sliced
- Additional Buffalo sauce, for serving
- Salt and pepper to taste
Preparation
- In a bowl, toss the chicken with the Buffalo sauce. Season lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 7 to 9 minutes, stirring occasionally, until it is golden brown and the internal temperature reaches 74 °C (165 °F).
- In another skillet, melt the butter over high heat. Add the corn and cook for 5 to 7 minutes, stirring as little as possible to ensure it toasts nicely.
- Remove from the heat. Add the mayonnaise, sour cream, lime juice and zest, chili powder, smoked paprika, and half the feta. Toss to coat the corn evenly.
- Divide the hot rice among four bowls. Add the creamy corn, Buffalo chicken, and avocado.
- Garnish with the remaining feta, cilantro, green onions, and a drizzle of Buffalo sauce.
