Buffalo Ranch Chicken Bowls

60 mins
Serves 6
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Directions

  1. 1Rinse and cube three medium russet potatoes.
  2. 2Rinse and cube three medium russet potatoes.
  3. 3Rinse and cube three medium russet potatoes.
  4. 4Wash the cubed potatoes.
  5. 5Wash the cubed potatoes.
  6. 6Wash the cubed potatoes.
  7. 7Dry off the potatoes with a blow dryer or towel.
  8. 8Dry off the potatoes with a blow dryer or towel.
  9. 9Dry off the potatoes with a blow dryer or towel.
  10. 10Add olive oil, paprika, salt, pepper, and garlic powder to the potatoes and mix.
  11. 11Add olive oil, paprika, salt, pepper, and garlic powder to the potatoes and mix.
  12. 12Add olive oil, paprika, salt, pepper, and garlic powder to the potatoes and mix.
  13. 13Air fry the potatoes at 400°F for 30 minutes.
  14. 14Air fry the potatoes at 400°F for 30 minutes.
  15. 15Air fry the potatoes at 400°F for 30 minutes.
  16. 16Place center-cut bacon on a baking sheet and bake in the oven at 400°F for approximately 30 minutes.
  17. 17Place center-cut bacon on a baking sheet and bake in the oven at 400°F for approximately 30 minutes.
  18. 18Place center-cut bacon on a baking sheet and bake in the oven at 400°F for approximately 30 minutes.
  19. 19Once done, chop the bacon up.
  20. 20Once done, chop the bacon up.
  21. 21Once done, chop the bacon up.
  22. 22Season two pounds of cubed chicken breast with paprika, salt, pepper, and garlic powder.
  23. 23Season two pounds of cubed chicken breast with paprika, salt, pepper, and garlic powder.
  24. 24Season two pounds of cubed chicken breast with paprika, salt, pepper, and garlic powder.
  25. 25Cook the chicken until golden brown or internal temperature reaches 165°F.
  26. 26Cook the chicken until golden brown or internal temperature reaches 165°F.
  27. 27Cook the chicken until golden brown or internal temperature reaches 165°F.
  28. 28Add Frank's Red Hot Buffalo Sauce, 60g reduced-fat cream cheese, and low-calorie buffalo sauce to the cooked chicken.
  29. 29Add Frank's Red Hot Buffalo Sauce, 60g reduced-fat cream cheese, and low-calorie buffalo sauce to the cooked chicken.
  30. 30Add Frank's Red Hot Buffalo Sauce, 60g reduced-fat cream cheese, and low-calorie buffalo sauce to the cooked chicken.
  31. 31Mix well until it comes out looking like a cheesy buffalo sauce.
  32. 32Mix well until it comes out looking like a cheesy buffalo sauce.
  33. 33Mix well until it comes out looking like a cheesy buffalo sauce.
  34. 34Add the chicken to a large bowl.
  35. 35Add the chicken to a large bowl.
  36. 36Add the chicken to a large bowl.
  37. 37Add the 14 slices of chopped center-cut bacon to the bowl.
  38. 38Add the 14 slices of chopped center-cut bacon to the bowl.
  39. 39Add the 14 slices of chopped center-cut bacon to the bowl.
  40. 40Add 250g of reduced-fat cheddar and mozzarella cheeses to the bowl and mix well.
  41. 41Add 250g of reduced-fat cheddar and mozzarella cheeses to the bowl and mix well.
  42. 42Add 250g of reduced-fat cheddar and mozzarella cheeses to the bowl and mix well.
  43. 43Serve the buffalo chicken and bacon mixture over the air-fried potatoes.
  44. 44Serve the buffalo chicken and bacon mixture over the air-fried potatoes.
  45. 45Serve the buffalo chicken and bacon mixture over the air-fried potatoes.
  46. 46Drizzle with ranch dressing.
  47. 47Drizzle with ranch dressing.
  48. 48Drizzle with ranch dressing.
  49. 49Portion the meal into containers for meal prep.
  50. 50Portion the meal into containers for meal prep.
  51. 51Portion the meal into containers for meal prep.
  52. 52Store the meal prep containers in the freezer.
  53. 53Store the meal prep containers in the freezer.
  54. 54Store the meal prep containers in the freezer.

Ingredients

  • 3 medium russet potatoes
  • 3 medium russet potatoes
  • 3 medium russet potatoes
  • olive oil
  • olive oil
  • olive oil
  • paprika
  • paprika
  • paprika
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 14 slices center-cut bacon
  • 14 slices center-cut bacon
  • 14 slices center-cut bacon
  • 2 pounds cubed chicken breast
  • 2 pounds cubed chicken breast
  • 2 pounds cubed chicken breast
  • 1 cup Frank’s Red Hot Buffalo Sauce
  • 1 cup Frank’s Red Hot Buffalo Sauce
  • 1 cup Frank’s Red Hot Buffalo Sauce
  • 60 g reduced-fat cream cheese
  • 60 g reduced-fat cream cheese
  • 60 g reduced-fat cream cheese
  • 120 g reduced-fat cheddar
  • 120 g reduced-fat cheddar
  • 120 g reduced-fat cheddar
  • 120 g reduced-fat mozzarella
  • 120 g reduced-fat mozzarella
  • 120 g reduced-fat mozzarella

Equipment

knifepotato cuberbowlair fryerbaking sheetovenpantongs

Tips

  • Make sure to wash the potatoes first.
  • Dry potatoes well with a blow dryer or towel after rinsing.
  • Cook chicken until golden brown or internal temperature reaches 165°F.
  • This recipe makes six servings and is perfect for 2-3 days in the fridge or can be frozen for later.