Ingredients
Chicken
- 750g Chicken breast cut into small cubes
- 1.5 tsp salt
- 2 tsp parsley
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp olive oil
- 100g Buffalo Hot Sauce
- 30g Butter (for cooking)
Crispy Potatoes
- 800g potatoes, cut into cubes
- 1.5 tsp salt
- 1.5 tsp smoked paprika
- 1.5 tsp garlic powder
- 1.5 tsp parsley
- 1.5 tsp cumin
- 2 tsp olive oil for cooking
Tangy Buffalo Sauce
- 150g Buffalo Hot Sauce
- 100g Low fat greek yoghurt
- 25g honey
Salad
150g fresh tomatoes, chopped
100g red onion, finely chopped
100g cucumber, deseeded and chopped
50g green onion
25g fresh parsley, chopped
1/2 tsp of salt, pepper, garlic powder, cumin
1/2 lemon juice
Instructions
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Slice the chicken into smaller cubes than usual. Make sure it’s well seasoned! Add more seasoning if needed
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Make the buffalo sauce & side salad in advance. You can bottle and store the sauce in the fridge for other meals and store the salad in a container
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Store the salad separately to the chicken and potatoes. Makes it easier when reheating
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Reheat chicken and potatoes in an air fryer for 5-6 mins at 200C. Potatoes come out crispy again
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Cook the chicken in light butter or cooking spray till golden and charred then Very Important lower the heat before adding the buffalo sauce in the pan. Let it mix and coat in the heat