• 2 cups brussels sprouts, thinly shaved
• 2 cups baby potatoes, quartered
• 1 lb. chicken breast, cut into bite-size
• ¼ cup hot sauce
• 2 tbs. melted butter
• 2 tbs. olive oil
• ¼ tsp. garlic powder
• ¼ tsp. paprika
• Salt and pepper to taste
• Optional: ½ cup ranch dressing, for serving
• Optional: 2 green onions, sliced

1. Preheat the oven to 425 degrees Fahrenheit. Line baking sheet with parchment paper.
2. In one bowl, combine 1 tbs. olive oil, garlic powder, paprika, salt, pepper and add the baby potatoes. Once mixed evenly, place them on one side of the baking sheet.
3. In another bowl, mix brussels sprouts, 1 tbs. olive oil, salt and pepper. Once mixed evenly, place on the other side of the baking sheet.
4. Place baking sheet in the oven for 20 to 25 minutes, stirring halfway, until crispy.
5. Season chicken with salt and pepper. Place in a heated pan over medium heat for 6 to 8 minutes or until chicken is fully cooked.
6. In a small bowl, combine melted butter and hot sauce. Pour over cooked chicken and coat evenly.
7. Assemble bowl with roasted potatoes, brussels sprouts and buffalo chicken bites. Optional: drizzle ranch dressing and garnish with green onions.