Savor Sheet Pan Buffalo Chicken and Sweet Potato Bowls
A delicious one-pan dish combining spicy buffalo chicken and sweet roasted potatoes, perfect for busy weeknights with minimal clean-up.
Ingredients
Vegetables
- 4 cups Cauliflower Florets (fresh or frozen) Defrost if frozen
- 2 cups Sweet Potato Wash thoroughly but do not peel
- 1 medium Red Onion
Main Ingredients
- 1.5 pounds Chicken Breast (or Thighs) Pick breast for leaner options, thighs for moisture
- 3 tablespoons Olive Oil Divided for use
- 1 tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs Swap for gluten-free if necessary
- 1 cup Feta Cheese Omit for dairy-free versions
- 1/2 cup Buffalo Sauce Mild; Frank's is highly recommended
- 2 tablespoons Honey Adjust based on your taste for spicy
- 1 bag Coleslaw Mix Or homemade cabbage and carrot
- 1/2 cup Greek Yogurt Substitute for dairy-free yogurt for a vegan option
- 1/4 cup Mayonnaise
- 2 tablespoons Fresh Dill
- 2 tablespoons Vinegar
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil and season with salt, pepper, and paprika.
- Spread the veggies onto a lined baking sheet and pop them in the oven for about 20 minutes.
Cooking
- While that’s baking, mix the chicken, remaining olive oil, buffalo sauce, honey, and seasonings in a separate bowl.
- After 20 minutes, take the sheet out and add the chicken mixture to the pan.
- Sprinkle panko breadcrumbs on top for a crunchy finish and bake for another 15-20 minutes until the chicken is cooked through.
- For added crunch, toss in the coleslaw mix with some vinegar and season lightly. Serve with dill, Greek yogurt, and feta if using.
Notes
Leftovers can be stored in the fridge for up to 4 days or freeze for longer storage (up to 3 months). When reheating, sprinkle a splash of water to keep everything moist.