Buffalo Chicken and Garlic Parmesan Potatoes

About This Recipe

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.

Ingredients

• 2.5 lbs boneless skinless chicken breast
• 3 Tbsp buffalo sauce
• 1 tsp cornstarch
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 large bunch broccoli
• 5 small russet potatoes
• 1 Tbsp olive oil
• 2 Tbsp garlic (minced)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 Tbsp dried parsley
• 3 Tbsp parmesan cheese (grated)

Instructions

1. Preheat your oven to 425°F.
2. Wash each of your potatoes thoroughly.  Cut each of them in half long ways 3 times so you have 8 wedges for each potato.
3. 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.
4. Bake for 15 minutes and then flip them to the other side and cook an additional 10-12 minutes.
5. While the potatoes are cooking cut the chicken breast into one inch cubes.
6. 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.
7. 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.
8. Steam the broccoli while your chicken is cooking.  Season with salt and pepper.
9. This recipe makes 5 servings. Divide all of your ingredients evenly between your containers.