Directions
- 1Slice chicken into small cubes. Season with salt, parsley, garlic powder, cumin, smoked paprika and olive oil. Mix until the color changes.
- 2Dice 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.
- 3For the sauce: Mix buffalo hot sauce, yogurt, light mayo and honey until completely smooth.
- 4Cook the chicken on medium-high heat for 6-8 minutes. Add buffalo sauce and more butter; mix until well coated.
- 5Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning and lemon juice. Mix until combined.
- 6Serve and enjoy!
Ingredients
- 750 g Raw Chicken Breast
- 1.5 tsp Salt
- 2 tsp Parsley
- 2 tsp Garlic Powder
- 1.5 tsp Cumin
- 2 tsp Smoked Paprika
- 2 tsp Olive Oil
- 100 g Buffalo Hot Sauce
- 30 g Light Butter
- 800 g Raw White Potatoes
- 1.5 tsp Salt
- 1.5 tsp Smoked Paprika
- 1.5 tsp Garlic Powder
- 1.5 tsp Parsley
- 1.5 tsp Cumin
- 2 tsp Olive Oil
- 150 g Buffalo Hot Sauce
- 100 g Low Fat Yogurt
- 100 g Light Mayonnaise
- 25 g Honey
- 150 g Fresh Tomatoes
- 100 g Red Onion
- 100 g Cucumber
- 50 g Green Onion
- 25 g Fresh Parsley
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 0.5 tsp Cumin
- 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
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