Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 425°F (220°C) to ensure it's hot enough for roasting.
- Dice the russet potatoes into bite-sized cubes. Toss them in a mixing bowl with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, turning halfway through.
- In a skillet over medium heat, cook the diced buffalo chicken for about 7–10 minutes until browned, then toss with buffalo sauce.
- In the same skillet, sauté the shaved Brussels sprouts over medium heat for about 5–7 minutes until tender and caramelized.
- In serving bowls, layer the crispy roasted potatoes, then the buffalo chicken, and top with sautéed Brussels sprouts.
- Drizzle ranch dressing over the assembled bowl if desired and serve hot.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop.