Ingredients

(Serves 6)

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3 lb boneless, skinless chicken thighs or breasts

¾ cup buffalo sauce (Frank’s-style works best)

2 tbsp olive oil or melted butter

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

¾ tsp salt

½ tsp black pepper

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Roasted Diced Sweet Potatoes

3½ lb sweet potatoes, peeled & diced (½-inch)

3 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp smoked paprika

½ tsp garlic powder

 

Rice

3 cups uncooked rice (white or brown)

6 cups water or broth

1½ tsp salt

 

Pico de Gallo

3 cups pico de gallo (fresh or prepared)

tomatoes, onion, cilantro, lime juice, pinch of salt

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INSTRUCTIONS:

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1. Toss chicken with olive oil, spices, and ½ cup buffalo sauce.

2. Roast at 400°F for 25–30 minutes (or grill/pan-sear) until internal temp reaches 165°F.

3. Rest 5 minutes, dice or slice.

4. Toss cooked chicken with remaining ¼ cup buffalo sauce for coating.

 

Roasted Diced Sweet Potatoes

1. Toss sweet potatoes with oil and seasonings.

2. Roast at 425°F for 25–30 minutes, stirring halfway, until tender and lightly crisped.

 

Rice

1. Cook rice according to standard method.

2. Fluff and hold warm.

 

Pico de Gallo

1. Diced tomatoes, onion, cilantro, lime juice, pinch of salt. Mix all together.

 

Assemble bowls and garnish as desired.