Description
A delightful celebration of spicy buffalo chicken, crispy potatoes, and caramelized Brussels sprouts.
Ingredients
Scale
- 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