Buffalo Chicken Bowl with Crispy Potatoes & Shaved Brussels Recipe
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.
- 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
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
- 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.
- 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.
- Roast Potatoes: Place the baking sheet in the oven and roast the potatoes for 20 minutes, allowing them to start crisping up.
- 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.
- Roast Vegetables Together: Continue roasting for an additional 15 minutes until both potatoes and Brussels sprouts are golden brown and crispy.
- 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.
- 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.
- Assemble the Bowls: Divide the roasted crispy potatoes and Brussels sprouts among serving bowls. Top each bowl with the buffalo chicken pieces.
- 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
