Buffalo Chicken Potato Bowls

1 mins
Serves 1
facebook.com

Directions

  1. 1Slice chicken into small cubes. Season with salt, parsley, garlic powder, cumin, smoked paprika and olive oil. Mix until the color changes.
  2. 2Slice chicken into small cubes. Season with salt, parsley, garlic powder, cumin, smoked paprika and olive oil. Mix until the color changes.
  3. 3Slice chicken into small cubes. Season with salt, parsley, garlic powder, cumin, smoked paprika and olive oil. Mix until the color changes.
  4. 4Dice potatoes into tiny cubes. Add the same seasoning as the chicken with optional olive oil. Mix well and oven bake or air fry for 18-20 minutes at 200C / 400F.
  5. 5Dice potatoes into tiny cubes. Add the same seasoning as the chicken with optional olive oil. Mix well and oven bake or air fry for 18-20 minutes at 200C / 400F.
  6. 6Dice potatoes into tiny cubes. Add the same seasoning as the chicken with optional olive oil. Mix well and oven bake or air fry for 18-20 minutes at 200C / 400F.
  7. 7For the sauce: Mix buffalo hot sauce, yogurt, light mayo and honey until completely smooth.
  8. 8For the sauce: Mix buffalo hot sauce, yogurt, light mayo and honey until completely smooth.
  9. 9For the sauce: Mix buffalo hot sauce, yogurt, light mayo and honey until completely smooth.
  10. 10Cook the chicken on medium-high heat for 6-8 minutes. Add buffalo sauce and more butter; mix until well coated.
  11. 11Cook the chicken on medium-high heat for 6-8 minutes. Add buffalo sauce and more butter; mix until well coated.
  12. 12Cook the chicken on medium-high heat for 6-8 minutes. Add buffalo sauce and more butter; mix until well coated.
  13. 13Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning and lemon juice. Mix until combined.
  14. 14Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning and lemon juice. Mix until combined.
  15. 15Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning and lemon juice. Mix until combined.
  16. 16Serve and enjoy!
  17. 17Serve and enjoy!
  18. 18Serve and enjoy!

Ingredients

  • 750 g Raw Chicken Breast
  • 750 g Raw Chicken Breast
  • 750 g Raw Chicken Breast
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 2 tsp Parsley
  • 2 tsp Parsley
  • 2 tsp Parsley
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 2 tsp Garlic Powder
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Smoked Paprika
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 100 g Buffalo Hot Sauce
  • 100 g Buffalo Hot Sauce
  • 100 g Buffalo Hot Sauce
  • 30 g Light Butter
  • 30 g Light Butter
  • 30 g Light Butter
  • 800 g Raw White Potatoes
  • 800 g Raw White Potatoes
  • 800 g Raw White Potatoes
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Smoked Paprika
  • 1.5 tsp Smoked Paprika
  • 1.5 tsp Smoked Paprika
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Parsley
  • 1.5 tsp Parsley
  • 1.5 tsp Parsley
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 2 tsp Olive Oil
  • 150 g Buffalo Hot Sauce
  • 150 g Buffalo Hot Sauce
  • 150 g Buffalo Hot Sauce
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Low Fat Yogurt
  • 100 g Light Mayonnaise
  • 100 g Light Mayonnaise
  • 100 g Light Mayonnaise
  • 25 g Honey
  • 25 g Honey
  • 25 g Honey
  • 150 g Fresh Tomatoes
  • 150 g Fresh Tomatoes
  • 150 g Fresh Tomatoes
  • 100 g Red Onion
  • 100 g Red Onion
  • 100 g Red Onion
  • 100 g Cucumber
  • 100 g Cucumber
  • 100 g Cucumber
  • 50 g Green Onion
  • 50 g Green Onion
  • 50 g Green Onion
  • 25 g Fresh Parsley
  • 25 g Fresh Parsley
  • 25 g Fresh Parsley
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin
  • 0.5 tsp Cumin
  • 0.5 Lemon Juice
  • 0.5 Lemon Juice
  • 0.5 Lemon Juice

Equipment

knifeglass dishbaking sheetbowlwhiskfrying pan

Tips

  • Slice the chicken into smaller cubes than usual. Make sure it’s well seasoned!
  • Make the buffalo sauce & side salad in advance. You can bottle and store the sauce in the fridge for other meals and store the salad in a container
  • Store the salad separately to the chicken and potatoes. Makes it easier when reheating
  • Reheat chicken and potatoes in an air fryer for 5-6 mins at 200C. Potatoes come out crispy again
  • Cook the chicken in light butter or cooking spray till golden and charred then Very Important lower the heat before adding the buffalo sauce in the pan. Let it mix and coat in the heat
Buffalo Chicken Potato Bowls | Clip Recipe