High Protein Buffalo Chicken Potato Bowls
Directions
- 1Slice chicken into small cubes. Season with salt, parsley, garlic powder, cumin, smoked paprika, and olive oil. Mix until the color changes.
- 2Dice uncooked 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 200°C/400°F.
- 3For the sauce: mix buffalo hot sauce, yogurt, light mayo, and honey until 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
- 800 g Raw Chicken Breast
- 1.5 tsp Salt
- 1.5 tsp Parsley
- 1.5 tsp Garlic Powder
- 1 tsp Cumin
- 1.5 tsp Smoked Paprika
- 2 tsp Olive Oil
- 100 g Buffalo Hot Sauce
- 30 g Light Butter
- 800 g Raw White Potatoes
- 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 sheetbowlfrying panwhisk
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