A recipe by Aussie Fitness called Cheesy Buffalo Chicken & Crispy Potatoes. It is not exactly a chicken fried rice recipe, though it does contain chicken and crispy potatoes.
Here’s a breakdown of the ingredients and the instructions on how to make this dish, based on the information I found online:
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 5 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 900g diced potatoes (about 2 pounds)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 25g light butter
- 1/2 diced onion
- 100ml buffalo sauce
- 1 tablespoon honey
- 100g light grated mozzarella cheese
- Optional toppings: buffalo sauce, ranch dressing, and parsley flakes.
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, toss the chicken with the paprika, salt, chili powder, onion powder, and garlic powder.
- Toss the diced potatoes with the olive oil, oregano, salt, and garlic powder.
- Spread the potatoes out on a baking sheet in a single layer and bake for 20-25 minutes, or until golden brown and crispy.
- While the potatoes are baking, heat the butter in a large skillet over medium heat. Add the diced onion and cook until softened.
- Add the chicken to the skillet and cook through, about 5-7 minutes per side.
- Add the buffalo sauce and honey to the skillet and toss to coat the chicken.
- Once the potatoes are cooked, remove them from the oven and add them to the skillet with the chicken.
- Stir in the mozzarella cheese and cook until melted.
Serve immediately, topped with your favorite toppings, such as buffalo sauce, ranch dressing, and parsley flakes
Here are some additional details about this recipe:
This recipe yields four servings.
Each serving is approximately 467 calories with 66g of protein.
This recipe is a great option for a high-protein, low-calorie meal that is perfect for meal prep.
Here’s more about Cheesy Buffalo Chicken & Crispy Potatoes:
Variations:
Spice Level: You can adjust the spiciness to your preference. Use a milder buffalo sauce or add less for a less intense kick. For a spicier version, use a hotter buffalo sauce or add a pinch of cayenne pepper.
Protein Source: Don’t have chicken breasts? This recipe works well with diced chicken thighs, turkey breast, or even shredded leftover rotisserie chicken.
Cheese: While the recipe uses mozzarella, feel free to experiment with other cheeses like cheddar, pepper jack, or a blend. Just keep in mind the cheese’s melting properties and calorie count.
Potatoes: This recipe uses diced potatoes, but you could also use cubed sweet potatoes or cauliflower florets for a lower-carb option.
Vegetables: Want to add more veggies? Throw in chopped bell peppers, broccoli florets, or chopped celery with the potatoes before baking.
Tips:
Crispy Potatoes: To ensure crispy potatoes, make sure they are cut into even-sized pieces and spread out in a single layer on the baking sheet. Don’t overcrowd the pan.
Meal Prep: This recipe is perfect for meal prep. Simply cook the chicken and potatoes according to the instructions, then store them in separate containers in the refrigerator for up to 4 days. When ready to eat, reheat the chicken and potatoes in a skillet or microwave, then add cheese and your desired toppings.
Low-Calorie Ranch: The recipe suggests a low-calorie ranch option using Greek yogurt and ranch seasoning. You can also use a store-bought low-fat ranch dressing.
By using these variations and tips, you can customize this Cheesy Buffalo Chicken & Crispy Potato recipe to your taste and dietary needs.