Description
This Buffalo Bites Bowl combines crispy oven-roasted potatoes with tender buffalo chicken and fresh shaved Brussels sprouts, creating a flavorful and satisfying meal with a creamy ranch drizzle for added indulgence.
Ingredients
Scale
Proteins
- 1 lb chicken breast, cubed
Vegetables
- 2 cups potatoes, diced
- 1/2 cup shaved Brussels sprouts
Condiments & Seasonings
- 1 tablespoon olive oil
- 1 tablespoon buffalo sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup ranch dressing (optional)
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Arrange them in a single layer on a baking sheet and bake for about 25 minutes, or until the potatoes are crisp and golden brown.
- Cook Chicken: While the potatoes roast, heat a skillet over medium heat. Add the cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through.
- Add Buffalo Sauce and Brussels Sprouts: Stir the buffalo sauce into the cooked chicken and continue cooking for 2-3 minutes to let the flavors meld. Add the shaved Brussels sprouts to the skillet and cook together for another 3-4 minutes, until the sprouts are tender but still bright green.
- Assemble the Bowl: Once the potatoes are crispy and the chicken mixture is ready, plate the roasted potatoes as the base. Spoon the buffalo chicken and Brussels sprouts mixture on top.
- Serve with Ranch Dressing: Drizzle ranch dressing over the assembled bowl if desired, adding a creamy balance to the spicy buffalo flavors, then serve immediately.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting and pat dry thoroughly.
- Adjust the amount of buffalo sauce depending on your preferred spice level.
- Use low-fat or dairy-free ranch dressing options for a lighter or lactose-free version.
- The dish can be made gluten free by ensuring buffalo sauce and ranch dressing are certified gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven for best texture.
