Buffalo Chicken Bowl with Crispy Potatoes & Shaved Brussels Recipe

Introduction

This Buffalo Bites Bowl is a vibrant, flavorful meal featuring crispy roasted potatoes, shaved Brussels sprouts, and spicy buffalo chicken. It’s easy to prepare and perfect for a satisfying weeknight dinner that packs a punch.

Ingredients

• 2 medium russet potatoes, cubed
• 2 cups Brussels sprouts, shaved
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/4 cup buffalo sauce
• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup ranch dressing (for drizzling, optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper. Spread them out evenly on the baking sheet.
3. Step 3: Roast the potatoes for 20 minutes. Then add the shaved Brussels sprouts to the baking sheet, drizzle with 1 tablespoon of olive oil, and toss lightly with the potatoes. Roast for another 15 minutes, until golden and crispy.
4. Step 4: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes, stirring occasionally until fully cooked.
5. Step 5: Pour the buffalo sauce into the skillet and toss to coat the chicken evenly. Cook for an additional 2 minutes to let the sauce thicken slightly.
6. Step 6: Assemble the bowls by dividing the crispy potatoes and Brussels sprouts between serving bowls. Top with buffalo chicken, drizzle with ranch dressing if desired, and garnish with fresh parsley. Serve immediately.

Tips & Variations

• For extra crispiness, soak the cubed potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
• Swap chicken for tofu or tempeh for a vegetarian version, tossing it in buffalo sauce after pan-frying.
• Add crumbled blue cheese instead of ranch for a tangy bite.
• Use smoked paprika for a deeper, smoky flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain the crispiness of the potatoes and Brussels sprouts. Avoid microwaving if possible to keep textures intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are recommended for the best texture and flavor, but frozen shaved Brussels can be used in a pinch. Just be sure to pat them dry to avoid excess moisture while roasting.

How spicy is this dish?

The buffalo sauce adds a moderate level of heat that can be adjusted by choosing a mild or hot buffalo sauce. Adding ranch dressing also helps mellow the spice.

Buffalo Chicken Bowl with Crispy Potatoes & Shaved Brussels Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This Buffalo Bites Bowl features crispy roasted potatoes and shaved Brussels sprouts paired with spicy buffalo chicken bites. Finished with a drizzle of creamy ranch dressing and fresh parsley, this bowl offers a perfect balance of heat, crunch, and savory flavors for a satisfying meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium russet potatoes, cubed
• 2 cups Brussels sprouts, shaved

Chicken & Sauce

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/4 cup buffalo sauce

Seasonings & Oils

• 1/4 cup olive oil (divided into 2 tbsp, 1 tbsp, 1 tbsp)
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Optional Toppings

• 1/4 cup ranch dressing (for drizzling)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Toss Potatoes with Seasonings: In a bowl, toss the cubed potatoes with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out evenly on the prepared baking sheet.
3. Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 20 minutes, allowing them to start crisping up.
4. Add Brussels Sprouts: Remove the baking sheet, add the shaved Brussels sprouts, drizzle with 1 tablespoon olive oil, and toss lightly with the potatoes. Spread everything out evenly again and return to the oven.
5. Roast Vegetables Together: Continue roasting for an additional 15 minutes until both potatoes and Brussels sprouts are golden brown and crispy.
6. Cook Chicken: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
7. Add Buffalo Sauce: Pour the buffalo sauce into the skillet with chicken and toss to coat evenly. Cook for 2 more minutes to allow the sauce to thicken and infuse the chicken.
8. Assemble the Bowls: Divide the roasted crispy potatoes and Brussels sprouts among serving bowls. Top each bowl with the buffalo chicken pieces.
9. Add Final Touches: Drizzle with ranch dressing if desired and garnish with fresh chopped parsley. Serve immediately for the best flavor and texture.

Notes

• Use parchment paper for easier cleanup and to prevent sticking while roasting.
• You can substitute ranch dressing with blue cheese dressing for an extra tangy flavor.
• Shaving Brussels sprouts thinly helps them roast quickly and become tender yet crisp.
• Adjust buffalo sauce amount to control the spiciness according to your preference.
• If you prefer, swap russet potatoes with Yukon gold for a creamier texture.

Keywords: buffalo chicken bowl, crispy potatoes, shaved brussels sprouts, healthy dinner bowl, buffalo bites, roasted vegetable bowl