If you’re on the hunt for a meal that combines bold flavors and satisfying textures, look no further than the Buffalo Bites Bowl with Crispy Potatoes and Shaved Brussels. This dish is a delightful celebration of spicy buffalo chicken, crispy potatoes, and caramelized Brussels sprouts—each element contributing to a bowl that’s not just a meal, but an experience. Imagine a comforting blend of hearty ingredients, all harmoniously coming together to create a dish that excites your taste buds while filling you up. The fun doesn’t stop at the flavors; there’s an element of crunch that’s simply irresistible!
What sets this recipe apart is its simplicity and versatility. You can whip this bowl up on a busy weeknight, and it comes together in less than an hour. The heat from buffalo sauce and the creaminess of ranch dressing (optional, yet recommended) create a flavor contrast that you won’t soon forget. Plus, with the added nutrition from Brussels sprouts and the hearty boost from potatoes, you can feel good about what you’re putting on your plate. Whether you’re feeding a family or just want a meal that’s comforting and full of flavor, this Buffalo Bites Bowl is sure to hit the mark.
Why You’ll Love This Buffalo Bites Bowl
- Bursting with Flavor: The spicy buffalo chicken paired with crispy potatoes and sautéed Brussels sprouts creates a complex flavor profile that captivates the palate.
- Quick and Easy: With minimal prep time and simple ingredients, you can have a delicious meal on the table in about 40 minutes.
- Customizable: Feel free to swap out the vegetables or protein to create your own version of this bowl.
- Healthy Ingredients: Packed with lean chicken, nutrient-dense Brussels sprouts, and wholesome potatoes, this dish works toward your daily vegetable intake.
- Perfect for Meal Prep: This bowl is perfect for prepping ahead of time! Store in airtight containers for quick grab-and-go lunches.
Preparation Phase & Tools to Use
Before diving into the delicious adventure of making your Buffalo Bites Bowl, it’s essential to set up your kitchen and gather all necessary tools. Start by ensuring you have a clean workspace to make the cooking experience seamless and enjoyable. You’ll need a sharp knife and cutting board for dicing the chicken and cubing the potatoes, as well as measuring cups and spoons for precision.
Prepare two baking sheets: one for the potatoes and Brussels sprouts, and another to avoid cross-contamination. A large skillet or frying pan will be needed for cooking the chicken. An oven mitt will come in handy to ensure safe handling of hot pans. Once you have your ingredients and tools ready, it’s time to get cooking!
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 2 medium russet potatoes, cubed
- 2 cups shaved Brussels sprouts
- ¼ cup buffalo sauce
- ¼ cup olive oil (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper, to taste
- ¼ cup ranch dressing (optional, for drizzling)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C). This high temperature is perfect for getting those potatoes super crispy. In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, garlic powder, paprika, and a generous pinch of salt and pepper. Toss everything together until the potatoes are completely coated with the seasonings. Spread the seasoned potatoes on a lined baking sheet, ensuring they are in a single layer for even cooking. Roast them in the preheated oven for about 20 minutes, or until they are starting to get tender.
Step 2: Add Brussels Sprouts
Once the potatoes have roasted for 20 minutes, it’s time to add the shaved Brussels sprouts to the mix. Add them to the baking sheet along with an additional tablespoon of olive oil. Toss everything together to ensure the sprouts are coated with the olive oil and seasoned from the potatoes. Return the baking sheet to the oven and roast for another 15 minutes, or until the Brussels sprouts are golden and crispy.
Step 3: Cook the Chicken
While the vegetables are finishing up in the oven, heat the remaining tablespoon of olive oil in a skillet over medium heat. Season your diced chicken breast with salt and pepper before adding it to the skillet. Sauté the chicken for about 5 to 7 minutes, stirring frequently, until it is cooked through and no longer pink in the center. Make sure you cook it over medium heat to get a nice sear without burning. Once cooked, stir in the buffalo sauce and allow it to cook for an additional 2 minutes to ensure the chicken is well coated.
Step 4: Assemble the Bowls
To assemble your Buffalo Bites Bowl, start by dividing the crispy potatoes and Brussels sprouts between your serving bowls. Next, pile the buffalo chicken on top of the vegetables. If desired, drizzle some ranch dressing over each bowl for a creamy contrast to the spicy chicken. To finish, sprinkle with freshly chopped parsley for a touch of color and freshness. Serve immediately and enjoy this hearty, flavorful meal!
Variations
- Protein: Swap the chicken for shredded rotisserie chicken or even tofu for a vegetarian option.
- Vegetables: Feel free to add other veggies such as sweet potatoes or bell peppers for additional flavor and nutrition.
- Spices: Experiment with different spices such as cumin or chili powder to kick up the heat or flavor.
Cooking Notes
- Make sure to cut your potatoes and chicken into uniform sizes for even cooking.
- For extra crispy potatoes, don’t overcrowd the baking sheet.
- You can reduce the spiciness by using a milder buffalo sauce or mixing in some mayonnaise with the ranch dressing.
Serving Suggestions
- Serve with a side of extra ranch dressing for dipping.
- Pair with a simple side salad to balance the richness of the bowl.
Tips
- Prep your vegetables ahead of time to make weeknight cooking a breeze.
- Use a non-stick baking sheet if you have one for even easier cleanup.
- Adjust the cooking time based on your oven variant; oven temperatures can fluctuate.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 600 calories per serving (without ranch)
- Protein: 37g
- Sodium: Varies based on buffalo sauce used, typically around 800mg
FAQs
Can I make this dish ahead of time?
Absolutely! You can prep the components ahead of time and store the cooked ingredients in the fridge. Simply reheat before serving.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free. Just double-check the buffalo sauce and ranch dressing labels for any hidden gluten.
Can I use frozen Brussels sprouts?
While fresh is best for texture, you can use frozen. Just make sure to thaw and drain any excess water before roasting.
What can I substitute for ranch dressing?
For a lighter option, yogurt can be a great substitute. You could also use a vinaigrette or leave it out entirely.
Conclusion
The Buffalo Bites Bowl with Crispy Potatoes and Shaved Brussels is not just another weeknight meal; it’s a tasty journey that welcomes comfort, flavor, and nourishment in every bite. This recipe is a reminder that cooking can be simple and still yield bold results! Whether you choose to enjoy it as is or with your own personal twists, it’s a dish that’s sure to become a favorite at your dinner table. Don’t forget to share your variations and experience in the comments! Give it a try, gather your friends or family for a delicious evening, and relish the joy that this hearty bowl brings!
Print
Buffalo Bites Bowl with Crispy Potatoes and Shaved Brussels
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delightful celebration of spicy buffalo chicken, crispy potatoes, and caramelized Brussels sprouts.
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 2 medium russet potatoes, cubed
- 2 cups shaved Brussels sprouts
- ¼ cup buffalo sauce
- ¼ cup olive oil (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper, to taste
- ¼ cup ranch dressing (optional, for drizzling)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preheating your oven to 425°F (220°C). In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, garlic powder, paprika, and salt and pepper. Toss until coated and spread on a lined baking sheet. Roast for about 20 minutes.
- Add shaved Brussels sprouts with an additional tablespoon of olive oil to the baking sheet. Toss and roast for another 15 minutes.
- Heat the remaining tablespoon of olive oil in a skillet. Season the diced chicken with salt and pepper and sauté for 5 to 7 minutes until cooked through. Stir in buffalo sauce and cook for another 2 minutes.
- Assemble by dividing potatoes and Brussels sprouts between bowls. Top with buffalo chicken, drizzle ranch dressing if desired, and garnish with parsley.
Notes
Ensure even sizes for potatoes and chicken for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal (without ranch)
- Sodium: 800 mg
- Protein: 37 g