Step 1

Preheat your oven to 425°F.

Step 2

Wash each of your potatoes thoroughly.  Cut each of them in half long ways 3 times so you have 8 wedges for each potato.

Step 3

In a large bowl, drizzle 1 Tbsp of olive oil over the potatoes.  Sprinkle 1 tsp of salt, pepper, paprika, cayenne, and 1 Tbsp parsley over the potatoes.  Add 2 Tbsp of minced garlic and 3 Tbsp of grated parmesan cheese. Toss the potatoes to coat and spread onto a sheet pan.

Step 4

Bake for 15 minutes and then flip them to the other side and cook an additional 10-12 minutes.

Step 5

While the potatoes are cooking cut the chicken breast into one inch cubes.

Step 6

Heat a large skillet over medium high heat and add in 1 Tbsp of olive oil.  Add the chicken and cook until it is white in the center, around 7-8 minutes.

Step 7

When the chicken is just about cooked through, melt 1 Tbsp of butter and mix in 1 tsp of cornstarch and 2-3 Tbsp of buffalo sauce.

Step 8

Steam the broccoli while your chicken is cooking.  Season with salt and pepper.

Step 9

This recipe makes 5 servings. Divide all of your ingredients evenly between your containers.