Buffalo Chicken Potato Bowls

Nutrition

• Calories: 585
• Protein: 50 g
• Carbs: 44 g
• Fat: 20 g
• Serving size: 1 meal-prep container

Buffalo Chicken Ingredients

• 600 g boneless skinless chicken breast, cut into bite-sized cubes
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp smoked paprika
• 2 tbsp buffalo sauce

Crispy Potatoes Ingredients

• 450 g baby potatoes, cubed
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp chopped parsley

Creamy Buffalo Sauce Ingredients

• 60 g light mayonnaise
• 1.5 tbsp buffalo sauce
• 1 tsp lemon juice
• 0.25 tsp garlic powder

Fresh Salad Ingredients

• 2 medium tomatoes, diced
• 0.5 red onion, diced
• 0.5 cucumber, diced
• 1 jalapeno, finely chopped, optional
• 1 tbsp lime juice
• 1 tbsp chopped coriander
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 220°C.
2. Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper.
3. Spread on a baking tray and roast for 25-30 minutes, flipping halfway, until crispy and golden.
4. Season the chicken cubes with salt, pepper, garlic powder, and smoked paprika.
5. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and browned.
6. Toss the cooked chicken with buffalo sauce.
7. In a small bowl, whisk together the mayonnaise, buffalo sauce, lemon juice, and garlic powder until smooth.
8. In a mixing bowl, combine the tomatoes, onion, cucumber, jalapeno, lime juice, coriander, salt, and pepper. Mix well and chill until serving.
9. Divide the roasted potatoes and buffalo chicken evenly into 3 meal-prep containers.
10. Drizzle with creamy buffalo sauce and add a generous scoop of fresh salad on the side.
11. Garnish with parsley.