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High Protein Buffalo Chicken Potato Bowls
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High Protein Buffalo Chicken Potato Bowls

55 minServes 4Nutri-Score B€€
from @jalalsamfit82 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into small cubes)Meat750 g
  • salt (for the chicken (1.5 tsp))Spices1.5 pieces
  • parsley (dried, for the chicken (2 tsp))Spices2 pieces
  • garlic powder (for the chicken (2 tsp))Spices2 pieces
  • cumin (ground, for the chicken (1.5 tsp))Spices1.5 pieces
  • smoked paprika (for the chicken (2 tsp))Spices2 pieces
  • olive oil (for the chicken (2 tsp))Pantry10 ml
  • buffalo hot sauce (for cooking the chicken)Pantry100 g
  • light butter (for cooking the chicken)Dairy30 g
  • white potatoes (cut into cubes)Produce800 g
  • salt (for the potatoes (1.5 tsp))Spices1.5 pieces
  • smoked paprika (for the potatoes (1.5 tsp))Spices1.5 pieces
  • garlic powder (for the potatoes (1.5 tsp))Spices1.5 pieces
  • parsley (dried, for the potatoes (1.5 tsp))Spices1.5 pieces
  • cumin (ground, optional, for the potatoes (1.5 tsp))Spices1.5 pieces
  • olive oil (or cooking spray, for the potatoes (2 tsp))Pantry10 ml
  • buffalo hot sauce (for the tangy buffalo sauce)Pantry150 g
  • low fat yogurt (for the tangy buffalo sauce)Dairy100 g
  • light mayonnaise (for the tangy buffalo sauce)Pantry100 g
  • honey (for the tangy buffalo sauce)Pantry25 g
  • fresh tomatoes (chopped)Produce150 g
  • red onion (finely chopped)Produce100 g
  • cucumber (deseeded and chopped)Produce100 g
  • green onion (chopped)Produce50 g
  • fresh parsley (chopped, for the salad)Produce25 g
  • salt (for the salad (1/2 tsp))Spices0.5 pieces
  • black pepper (for the salad (1/2 tsp))Spices0.5 pieces
  • garlic powder (for the salad (1/2 tsp))Spices0.5 pieces
  • cumin (ground, for the salad (1/2 tsp))Spices0.5 pieces
  • lemon (juiced, for the salad)Produce0.5 pieces

per serving

Nutrition

513kcal

Carbs
46 g
Proteins
44 g
Fat
17 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Frying pan
  • Mixing bowl ×2
  • Whisk

step by step

Method

  1. Season the chicken

    • Cut the chicken breast into small cubes, smaller than usual.
    • In a bowl, coat the chicken with the olive oil, salt, parsley, garlic powder, cumin and smoked paprika. Season generously and add more if needed.
    Step 1

  2. Season the potatoes

    • Cut the potatoes into cubes.
    • Toss with the olive oil or cooking spray, salt, smoked paprika, garlic powder, parsley and optional cumin until evenly coated.
    Step 2

  3. Cook the potatoes

    • Air fry the potatoes at 200 °C until golden and crispy, shaking the basket halfway through.
    Step 3

  4. Make the tangy buffalo sauce

    • Whisk the buffalo hot sauce, low fat yogurt, light mayonnaise and honey until smooth.
    • Bottle and store in the fridge; only a small amount is used per bowl.
    Step 4

  5. Make the fresh side salad

    • Combine the chopped tomatoes, red onion, cucumber, green onion and fresh parsley.
    • Season with salt, black pepper, garlic powder and cumin, then add the lemon juice.
    • Store the salad separately in a container to keep it fresh.
    Step 5

  6. Cook the chicken

    • Melt the light butter in a pan over medium-high heat and cook the chicken until golden and charred.
    • Lower the heat before adding the buffalo hot sauce.
    • Stir so the sauce coats the chicken in the residual heat.
    Step 6

  7. Assemble the bowls

    • Divide the crispy potatoes and buffalo chicken between bowls.
    • Add the fresh side salad and drizzle with the tangy buffalo sauce.
    • Store components separately; reheat chicken and potatoes in the air fryer for 5-6 min at 200 °C.
    Step 7
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