Buffalo Chicken Potato Bowls
Directions
- 1Slice your chicken into small cubes, season with salt, parsley, garlic powder, cumin, smoked paprika and olive oil.
- 2Mix till the color changes.
- 3Slice and dice your uncooked potato into tiny cubes.
- 4Add the same seasoning as the chicken with optional olive oil. Mix well.
- 5Oven bake or air fry on the settings listed on screen.
- 6For the sauce you need buffalo hot sauce, yogurt, light mayo and honey. Mix till completely smooth.
- 7Cook the chicken on medium high heat for 6-8 minutes.
- 8Add buffalo sauce and more butter. Mix till completely coated.
- 9Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning and lemon juice.
Ingredients
- 800 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
- 800 g White Potatoes
- 150 g Buffalo Hot Sauce
- 100 g Low Fat Yogurt
- 100 g Light Mayo
- 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 tsp Lemon Juice
- 30 g Light Butter
- 100 g Buffalo Hot Sauce
Equipment
knifeglass dishbaking traybowlwhiskfrying pan
Tips
- Mix till the color changes
- Mix till smooth
- Mix till well coated
- Mix till combined
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