Bold Buffalo Chicken and Roasted Sweet Potato Trays

Preheat your oven to 400°F (200°C).

Wash and peel 330g of sweet potato, then cut into 1/2-inch cubes.

Place the sweet potato cubes on a baking tray, drizzle with 1 tsp of vegetable oil, and season with a pinch of salt and pepper. Toss to coat evenly.

Roast the sweet potatoes in the oven for 20-22 minutes, or until tender and slightly browned on the edges.

While the potatoes roast, cut 300g of raw chicken breast into bite-sized 1-inch pieces.

Heat 1 tsp of vegetable oil in a non-stick skillet over medium-high heat. Add the chicken pieces and sprinkle with 1 tsp of garlic powder and a pinch of salt.

Sauté the chicken for 6-8 minutes, stirring occasionally, until cooked through and no longer pink in the center.

In a small microwave-safe bowl, combine 0.25 cup of buffalo sauce and 1.5 tbsp of unsalted butter. Heat for 20-30 seconds until the butter is melted, then whisk to combine.

Pour the buffalo sauce mixture over the cooked chicken in the skillet and toss for 1 minute over low heat until the chicken is thoroughly glazed.

Wash 150g of cucumber and slice into thin rounds for a fresh side component.

Plate the roasted sweet potatoes alongside the buffalo chicken and fresh cucumber slices. Garnish the chicken with 1 tsp of dried parsley before serving.