Buffalo Chicken and Garlic Parmesan Potatoes
Buffalo Chicken and Garlic Parmesan Potatoes, a highly palatable meal containing chicken coated in buffalo sauce as well as oven baked garlic parmesan potato wedges and broccoli.
Servings: 5
Calories: 480kcal
Ingredients
For the Chicken
- 2 ½ lbs boneless skinless chicken breast
- 2-3 Tbsp buffalo sauce
- 1 tsp cornstarch
- 1 Tbsp olive oil
- 1 Tbsp butter
For the Broccoli
- 1 large bunch broccoli
For the Potato Wedges
Instructions
For the Potatoes
- Preheat your oven to 425°F.
- Wash each of your potatoes thoroughly. Cut each of them in half long ways 3 times so you have 8 wedges for each potato.
- In a large bowl, drizzle 1 Tbsp of olive oil over the potatoes. Sprinkle 1 tsp of salt, pepper, paprika, cayenne, and 1 Tbsp parsley over the potatoes. Add 2 Tbsp of minced garlic and 3 Tbsp of grated parmesan cheese. Toss the potatoes to coat and spread onto a sheet pan.
- Bake for 15 minutes and then flip them to the other side and cook an additional 10-12 minutes.
For the Chicken
- While the potatoes are cooking cut the chicken breast into one inch cubes.
- Heat a large skillet over medium high heat and add in 1 Tbsp of olive oil. Add the chicken and cook until it is white in the center, around 7-8 minutes.
- When the chicken is just about cooked through, melt 1 Tbsp of butter and mix in 1 tsp of cornstarch and 2-3 Tbsp of buffalo sauce.
For the Broccoli
- Steam the broccoli while your chicken is cooking. Season with salt and pepper.
Plating
- This recipe makes 5 servings. Divide all of your ingredients evenly between your containers.
Nutrition
Calories: 480kcal | Carbohydrates: 35g | Protein: 51g | Fat: 15g