Description
A flavorful and satisfying Buffalo Bites Bowl featuring crispy oven-roasted potatoes, tender buffalo chicken, and fresh shaved Brussels sprouts, perfect for a quick and delicious meal.
Ingredients
Scale
Protein
- 1 lb chicken breast, cubed
Vegetables
- 2 cups potatoes, diced
- 1/2 cup shaved Brussels sprouts
Condiments & Oils
- 1 tablespoon olive oil
- 1 tablespoon buffalo sauce
- 1/4 cup ranch dressing (optional)
Spices
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and roast potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast in the oven for 25 minutes, or until the potatoes are golden and crispy.
- Cook the chicken: While the potatoes roast, heat a skillet over medium heat. Add the cubed chicken breast and cook until browned on all sides and cooked through, about 7-8 minutes.
- Add buffalo sauce and Brussels sprouts: Stir in the buffalo sauce to the cooked chicken, cooking for an additional 2-3 minutes to combine the flavors. Then add the shaved Brussels sprouts to the skillet and cook for 3-4 minutes until they soften but retain some crunch.
- Assemble the bowl: Divide the roasted crispy potatoes among serving bowls. Top each bowl with the buffalo chicken and Brussels sprouts mixture.
- Serve with ranch: Drizzle ranch dressing over the bowl if desired, then serve immediately while warm.
Notes
- For a spicier bowl, add extra buffalo sauce or a dash of hot sauce.
- You can substitute ranch with blue cheese dressing for a classic Buffalo flavor pairing.
- Shaving Brussels sprouts thinly helps them cook quickly and blend well with the dish.
- Make sure the potatoes are spread out evenly on the baking sheet to ensure they roast crispy rather than steam.
- This bowl can be customized by adding chopped celery or carrots for extra crunch and freshness.
