Ingredients
- 1 lb chicken breast, cubed
- 2 cups potatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon buffalo sauce
- 1 teaspoon garlic powder
- 1/2 cup shaved Brussels sprouts
- 1/4 cup ranch dressing (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes in olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 25 minutes, or until crispy.
- In a skillet, cook the cubed chicken over medium heat until browned. Stir in buffalo sauce and cook for 2-3 more minutes.
- Add the shaved Brussels sprouts to the skillet with the chicken and cook for 3-4 minutes until the Brussels sprouts are tender.
- Serve the buffalo chicken and Brussels sprouts mixture over the roasted potatoes.
- Drizzle with ranch dressing, if desired, and serve!
Notes
- For extra flavor, add veggies like bell peppers, onions, or spinach.
- Increase the buffalo sauce or add cayenne pepper for more heat.
- Top with shredded cheddar or mozzarella for a cheesy twist.
- Swap potatoes with roasted cauliflower for a low-carb option.
- To make this dish vegetarian, replace the chicken with tofu, tempeh, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
- Diet: Gluten Free
