# What You'll Need:
→ Buffalo Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1 teaspoon smoked paprika (optional)
06 - Salt and pepper to taste
07 - 1/2 cup Buffalo sauce (Halal-certified recommended)
08 - 2 tablespoons unsalted butter (optional, for extra creaminess)
→ Bowl Base
09 - 2 cups cooked brown rice, white rice, or quinoa
10 - 1 cup corn kernels (frozen or fresh)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup shredded lettuce or mixed greens
13 - 1 avocado, sliced
14 - 1/4 cup sliced red onions (optional)
15 - 1 tablespoon fresh cilantro, chopped (optional)
→ Optional Toppings
16 - 1/4 cup crumbled feta cheese (optional)
17 - 1/4 cup ranch or blue cheese dressing (optional, check Halal certification)
18 - Buffalo sauce, for drizzling
19 - Lime juice, for squeezing
# How to make it:
01 - Coat chicken breasts with olive oil, garlic powder, onion powder, smoked paprika if preferred, and salt and pepper. Rub the blend evenly on both sides.
02 - Heat a large skillet over medium-high heat, add olive oil, and sear chicken breasts for 6-8 minutes per side until the internal temperature reaches 165°F. Remove chicken and let rest for several minutes.
03 - Melt butter in the skillet (if using) over low heat, stir in the buffalo sauce until blended. Slice chicken into strips or bite-sized pieces, return to skillet and toss in sauce until well coated.
04 - Cook 2 cups rice or quinoa according to package directions, if not already prepared. Use as the base layer.
05 - Slice avocado, halve cherry tomatoes, chop cilantro, and slice red onions as desired. Set aside with corn and lettuce.
06 - Layer rice or quinoa in each bowl, top with shredded lettuce or greens, then arrange corn, tomatoes, and avocado. Add buffalo chicken on top and drizzle extra sauce for enhanced flavor.
07 - Add optional toppings: ranch or blue cheese dressing, crumbled feta, fresh cilantro, and a squeeze of lime juice. Serve immediately.
