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