Quick and easy Buffalo chicken served on top of a baked potato, corn, and topped with cheese in a bowl.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Prick each potato several times with a fork. Microwave potatoes for 5 minutes, turn, and continue to cook in the microwave until tender, about 5 minutes more.

  • Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool 10 minutes; cut into strips.

  • Place grilled chicken strips into a zip-top bag. Pour Buffalo sauce over chicken; seal bag and shake until evenly coated.

  • Cut open potatoes and place in a large, microwave-safe bowl. Place grilled chicken on top of potatoes.

  • Pour corn into a microwave-safe bowl; add butter and garlic powder and stir to combine. Microwave corn mixture until warm, about 5 minutes.

  • Pour corn on top of chicken and top with Cheddar cheese. Microwave once more until cheese is melted, about 1 minute.

Nutrition Facts

742 calories; protein 40.2g 80% DV; carbohydrates 93.5g 30% DV; fat 27.2g 42% DV; cholesterol 122mg 41% DV; sodium 2545.9mg 102% DV. Full Nutrition
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