If you’re craving a meal that brings bold flavor, satisfying crunch, and a riot of colors all in one bowl, this Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe is about to become your new favorite go-to. Imagine tender buffalo-spiced chicken bites mingling with perfectly crispy roasted potatoes and the fresh bite of shaved Brussels sprouts, all rounded out by a cooling ranch drizzle if you like a little creaminess. This dish balances heat, texture, and freshness so beautifully that every forkful feels like a celebration. It’s simple to prepare but so impressive that it’s perfect for weeknights or casual gatherings where you want to wow without sweating it.
Ingredients You’ll Need
Gathering the right ingredients for this Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe is straightforward, yet each component plays a crucial role in building the dish’s irresistible flavor and texture profile. From the crispy potatoes adding a golden crunch to the spicy-sweet buffalo sauce that livens up the chicken, every ingredient is a star in this delicious combo.
- 1 lb chicken breast, cubed: Choose fresh, lean chicken for tender, juicy bites that soak up the buffalo sauce beautifully.
- 2 cups potatoes, diced: Small cubes that roast up crisp on the outside and fluffy inside, giving the perfect base texture.
- 1 tablespoon olive oil: Helps the potatoes crisp up in the oven with a subtle richness that enhances their natural flavor.
- 1 tablespoon buffalo sauce: The bold, tangy heat that gives the chicken its signature spicy kick.
- 1 teaspoon garlic powder: Adds depth and a warm, aromatic note to the potatoes and chicken.
- 1/2 cup shaved Brussels sprouts: Thinly sliced for a tender bite and fresh, slightly bitter contrast to the spicy chicken.
- 1/4 cup ranch dressing (optional): Offers a cool, creamy balance if you want a smooth finish to the dish.
- Salt and pepper to taste: The essential seasonings that enhance all the other flavors without overpowering them.
How to Make Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe
Step 1: Roast the Crispy Potatoes
Start by heating your oven to 400°F (200°C) and prepping the potatoes. Toss your diced potatoes in olive oil, garlic powder, salt, and pepper, making sure each piece is well coated. Spread them evenly on a baking sheet so they roast rather than steam, then bake for about 25 minutes until they’re golden and crispy. This step is key because those crispy edges are what make the potatoes truly crave-worthy.
Step 2: Brown the Buffalo Chicken
While the potatoes roast, heat a skillet over medium heat and add your cubed chicken breasts. Cook the chicken until it’s nicely browned on all sides, which locks in juiciness and adds great flavor. Then toss in the buffalo sauce, stirring well, and let it cook another 2 to 3 minutes so the chicken gets fully infused with that zesty, spicy Buffalo goodness.
Step 3: Sauté the Shaved Brussels Sprouts
Add the shaved Brussels sprouts to your skillet with the buffalo chicken, cooking for about 3 to 4 minutes. This softens the Brussels sprouts just enough to mellow their bite while still keeping some texture and freshness. The combination with the spicy chicken creates a beautiful contrast that really lifts the dish.
Step 4: Assemble Your Bowl
Now it’s time to bring everything together. Layer the crispy roasted potatoes as your base, then spoon over the buffalo chicken and Brussels sprouts mixture. This layering ensures you get a bit of the crispiness from the potatoes with every bite along with the saucy chicken and tender greens.
Step 5: Add the Finishing Touches
If you love that creamy coolness to balance spicy heat, drizzle ranch dressing over the top. It’s optional, but highly recommended for a luscious finish that adds another flavor dimension and keeps every forkful exciting.
How to Serve Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe
Garnishes
Brighten up your Buffalo Chicken Bowl with a sprinkle of chopped fresh herbs like parsley or cilantro for a pop of color and an herbal note that complements the spicy flavor. A handful of thinly sliced green onions also adds a crisp, fresh bite that is so satisfying.
Side Dishes
This bowl packs plenty of flavor and texture on its own, but it also pairs wonderfully with a simple side salad dressed in lemon vinaigrette for a fresh counterbalance. For a heartier meal, consider serving with some crusty bread or warm pita to scoop up every last bit of buffalo chicken and potatoes.
Creative Ways to Present
Want to impress? Serve your Buffalo Chicken Bowl in rustic shallow bowls or colorful plates that make the vibrant orange sauce, green Brussels sprouts, and golden potatoes pop. For individual servings at a party, try using small casserole dishes or even mason jars layered with ingredients for a fun, portable twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from the Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe, store them in an airtight container in the refrigerator. The components keep well for up to 3 days, but you might want to keep the ranch dressing separate until serving to avoid sogginess.
Freezing
This dish is best enjoyed fresh, but you can freeze the cooked chicken and potatoes separately for up to a month. Brussels sprouts tend to lose texture when frozen, so it’s best to add fresh ones when reheating if possible. Simply thaw overnight in the fridge before reheating.
Reheating
To reheat your Buffalo Chicken Bowl, warm it gently in the oven or a skillet over medium heat. This helps keep the potatoes crispy rather than mushy. If refrigerated earlier, adding a splash of buffalo sauce when reheating can bring back that vibrant flavor.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs will add a bit more richness and stay juicy, which can be delicious with the buffalo sauce. Just adjust the cooking time slightly to ensure they’re cooked through.
What can I substitute for buffalo sauce if I don’t have any?
You can mix hot sauce with a bit of melted butter to mimic buffalo sauce at home. Alternatively, a smoky barbecue sauce can offer a nice twist for those who prefer less heat.
Are shaved Brussels sprouts necessary, or can I use regular ones?
Shaved Brussels sprouts cook quickly and blend texture well in this bowl. If you only have whole Brussels sprouts, slice them thinly before cooking to achieve a similar tender bite.
Can I make this recipe vegan or vegetarian?
For a vegan twist, substitute the chicken with crispy tofu or tempeh and use vegan buffalo sauce and ranch dressing. Roasted potatoes and Brussels sprouts remain the same, providing plenty of texture and flavor.
Is ranch dressing necessary for this dish?
Ranch is optional but highly recommended because it cools down the heat and adds a creamy contrast that complements the spicy buffalo chicken beautifully. If you prefer, blue cheese dressing works great too.
Final Thoughts
I can’t recommend this Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe enough if you love meals that are bursting with flavor and texture but come together effortlessly. It’s satisfying, bright, and just a little spicy — a wonderful combination that always hits the spot. Give it a try this week and watch it become a staple in your recipe rotation. Your taste buds will thank you!
Print
Buffalo Chicken Bowl with Crispy Potatoes and Shaved Brussels Sprouts Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Description
A flavorful and satisfying Buffalo Bites Bowl featuring crispy roasted potatoes, tender buffalo chicken, and shaved Brussels sprouts, finished with a drizzle of creamy ranch dressing for a perfect balance of spicy and cool flavors.
Ingredients
For the Chicken and Brussels Sprouts
- 1 lb chicken breast, cubed
- 1 tablespoon buffalo sauce
- 1 teaspoon garlic powder
- 1/2 cup shaved Brussels sprouts
- Salt and pepper to taste
For the Roasted Potatoes
- 2 cups potatoes, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional
- 1/4 cup ranch dressing
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer to ensure they roast evenly. Bake for about 25 minutes or until they are golden brown and crispy on the outside.
- Cook the Chicken: While the potatoes roast, heat a skillet over medium heat. Add the cubed chicken breast and cook until browned and cooked through, approximately 6-8 minutes. Stir occasionally to ensure even cooking.
- Add Buffalo Sauce: Once the chicken is cooked, stir in the buffalo sauce and continue cooking for an additional 2 to 3 minutes, allowing the sauce to thoroughly coat the chicken and heat through.
- Cook the Brussels Sprouts: Add the shaved Brussels sprouts to the skillet with the buffalo chicken. Cook for another 3 to 4 minutes, stirring occasionally, until the Brussels sprouts become tender but still have a slight crunch.
- Assemble the Bowl: Serve the buffalo chicken and Brussels sprouts mixture over the crispy roasted potatoes on plates or bowls.
- Optional Dressing: Drizzle with ranch dressing as desired for a creamy contrast to the spicy buffalo flavors, then serve immediately.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- Adjust buffalo sauce quantity to your preferred spice level.
- Ranch dressing is optional; blue cheese dressing also pairs well with buffalo flavor.
- This recipe can be made dairy-free by omitting ranch or using a dairy-free alternative.
