BUFFALO CHICKEN POTATO BOWLS

Bahan-bahan

INGREDIENTS

• 60oz Chicken Breast (1700g) • 5 Tbsps Corn Starch (35g) • 1.25 Cups Low Calorie Buffalo Sauce (300g) • 5 Tbsps Honey (100g) • 1 Tbsp Cayenne Pepper (Optional) (7g) • 50oz Russet Potatoes (1420g) • 1 Tbsp Garlic Salt (15g) • 1 Tbsp Smoked Paprika (7g) • 1 Tbsp Onion Powder (7g) • 2.5 Tbsps Olive Oil (38g) • Fresh Parsley (Optional) (~20g)

Petunjuk

DIRECTIONS

1. Dice up 60oz of chicken breast into 1-inch cubes. Transfer the pieces to a bowl. Season with 1 Tbsp garlic salt and 5 Tbsps corn starch. Mix until the chicken pieces are all coated.

2. Line up the coated pieces on a tray and spray the pieces with cooking oil spray.

3. Air fry at 400F (205C) for 10 minutes or bake at 400F (205C) for 15 minutes.

4. In a pan, combine 1.25 Cups Buffalo sauce, 5 Tbsps honey, and 1 Tbsp cayenne pepper (optional). Reduce on medium heat until the sauce thickens a little.

5. When the sauce thickens, add in the cooked chicken to the pan. Toss the chicken in the sauce until all pieces are covered.

6. Peel and dice 50oz of russet potatoes into 1-inch cubes

7. (Optional) Boil the potatoes for 5 minutes for better texture.

8. Add the potatoes to a baking tray and season with garlic salt, smoked paprika, onion powder, and about 2.5 Tbsps olive oil.

9. Bake the potatoes at 400F (205C) for about 20-25 minutes. 10. Take out 10 meal prep containers, add 1/10 of the total potatoes and 1/10 of the total cooked chicken to each one (you can do this by weighing each one and dividing the weight by 10). 11. Top with a little parsley and store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

Catatan

450 Calories | 45g Protein | 55g Carbs | 5g Fat