A spicy, flavorful, and satisfying meal featuring tender buffalo chicken bites paired with crispy roasted potatoes. Perfect for meal prep, lunch, or an easy weeknight dinner.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Roasted Potatoes
- 1½ lb (700 g) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
For the Buffalo Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- Salt and black pepper, to taste
For the Buffalo Sauce
- ⅓ cup buffalo hot sauce
- 1 tbsp melted butter
- 1 tsp honey (optional, for a touch of sweetness)
Instructions
1. Roast the Potatoes
Preheat the oven to 220°C (425°F).
Toss the baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Spread them on a baking tray in a single layer and roast for 30–35 minutes, turning halfway through, until golden brown and crispy.
2. Season the Chicken
In a bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, paprika, salt, and black pepper.
Mix well to coat all the chicken evenly.
3. Cook the Chicken
Heat a large skillet over medium-high heat.
Cook the chicken for 6–8 minutes, stirring occasionally, until golden on the outside and fully cooked through.
4. Make the Buffalo Sauce
In a small bowl, whisk together the buffalo hot sauce, melted butter, and honey if using.
Pour the sauce over the cooked chicken and toss until every piece is well coated and glossy.
5. Serve
Serve the buffalo chicken alongside the crispy roasted potatoes.
Garnish with fresh parsley, chopped green onions, or a drizzle of ranch dressing if desired.
