Buffalo Chicken Potato Bowls

59 mins
Serves 1
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Directions

  1. 1Slice chicken into small cubes.
  2. 2Season chicken with salt, parsley, garlic powder, cumin, smoked paprika, and olive oil. Mix until the color changes.
  3. 3Slice and dice uncooked potatoes into tiny cubes.
  4. 4Add seasoning to potatoes (same as for chicken) and optional olive oil. Mix well.
  5. 5Oven bake or air fry potatoes for 18-20 minutes at 200°C/400°F.
  6. 6Make the sauce by mixing buffalo hot sauce, low-fat yogurt, light mayonnaise, and honey.
  7. 7Cook the chicken on medium-high heat for 6-8 minutes.
  8. 8Lower the heat and add buffalo sauce and more butter to the chicken. Mix until well coated.
  9. 9Make the salad with fresh tomatoes, red onion, cucumber, green onion, parsley, extra seasoning, and lemon juice. Mix until combined.

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 tsp Lemon Juice

Equipment

knifeglass dishbaking traybowlwhiskfrying pan