Main/Meat

Buffalo Chicken

Time: 1 hr 10 min Yields: serves Cost: $5.74 per serve Difficulty: 5/10

Calling this a roast is a stretch. This recipe is from a TikTok meal prepper via Claudia. In the spirit of meal prepping, this is best enjoyed in a tupperware container as pictured.

Ingredients

  • Potatoes 1000 grams
  • Chicken breast 1000 grams

    • marinade

  • Parsley 2 sprigs
  • Salt 1 tbsp
  • Paprika (smoked) 1 tbsp
  • Garlic powder 1 tbsp
  • Cumin 1 tbsp
  • Sriracha 50 grams

    • sauce

  • Sriracha 25 grams
  • Yoghurt 60 grams
  • Mayonnaise 60 grams

    • salad

  • Tomato 4 whole
  • Red onion 1 whole
  • Cucumber 3 whole
  • Spring onions 2 whole
  • Garlic powder 0.25 tsp
  • Cumin 0.25 tsp
  • Salt to taste
  • Pepper to taste
  • Lemon 0.5 whole

Steps

  1. Preheat oven to 200 degrees conventional.
  2. Dice potatoes into 1.5 cm cubes. Finely chop parsley. Toss potatoes with oil, the parsley and half of the dry spices (1.5 tsp of each). Bake for 1 hour, flipping every 15 minutes.
  3. Dice tomatoes, red onion and cucumber into 1 cm cubes. Slice spring onions then combine all salad ingredients in a medium bowl, squeezing the lemon juice over top.
  4. Combine sauce ingredients in a small bowl.
  5. Dice chicken breast into 1.5 cm cubes and toss in bowl with oil, sriracha and remaining spices.
  6. Add oil to a frying pan on high and fry the chicken in 3 batches for 5 minutes. Shake it around but give it time to brown.