Description
A flavorful and satisfying Buffalo Bites Bowl featuring crispy roasted potatoes, spicy buffalo chicken, and tender shaved Brussels sprouts, finished with a drizzle of creamy ranch dressing for a perfect balance of heat and coolness.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast, cubed
- 2 cups potatoes, diced
- 1/2 cup shaved Brussels sprouts
Seasonings and Sauces
- 1 tablespoon olive oil
- 1 tablespoon buffalo sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup ranch dressing (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, salt, and pepper ensuring an even coating. Spread the potatoes onto a baking sheet in a single layer and bake for approximately 25 minutes until they are golden and crispy.
- Cook the Chicken: While the potatoes bake, heat a skillet over medium heat. Add the cubed chicken breast and cook until the pieces are browned on all sides. Once cooked through, stir in the buffalo sauce and continue cooking for an additional 2-3 minutes to let the flavors meld.
- Sauté the Brussels Sprouts: Add the shaved Brussels sprouts into the skillet with the buffalo chicken. Cook together for about 3-4 minutes until the Brussels sprouts become tender yet still retain some bite.
- Assemble the Bowl: Place the crispy roasted potatoes as the base on serving bowls or plates. Top generously with the buffalo chicken and Brussels sprouts mixture.
- Finish and Serve: Drizzle ranch dressing over the assembled bowl if desired for a creamy contrast. Serve immediately and enjoy!
Notes
- For extra crispiness, you can parboil the potatoes for 5 minutes before roasting.
- Substitute buffalo sauce with hot sauce or BBQ sauce for different flavor profiles.
- Use turkey breast instead of chicken for a leaner protein option.
- Ranch dressing can be omitted to keep the dish lower in calories.
- Ensure Brussels sprouts are shaved thinly to cook evenly and quickly.
