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Sheet Pan Buffalo Chicken and Sweet Potato Bowl served on a plate

Sheet Pan Buffalo Chicken and Sweet Potato Bowls

A vibrant and cozy one-pan dish featuring tender chicken drizzled with buffalo sauce, paired with roasted sweet potatoes and cauliflower, perfect for families and busy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Cauliflower Florets fresh or frozen
  • 2 cups Sweet Potato wash thoroughly but do not peel
  • 1 medium Red Onion
Chicken and Seasonings
  • 1.5 pounds Chicken Breast or Thighs
  • 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 Buffalo Sauce mild
  • 2 tablespoons Honey
For Serving
  • 3 stalks Green Onions fresh garnish
  • 1 cup Feta Cheese omit for dairy-free versions
  • 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

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets, sweet potatoes, and red onion with 2 tablespoons of olive oil, salt, pepper, and paprika in a large bowl.
  3. Spread the veggies onto a lined baking sheet and roast for about 20 minutes.
  4. In a separate bowl, mix chicken, remaining olive oil, buffalo sauce, honey, and seasonings.
Cooking
  1. After 20 minutes, add the chicken mixture to the pan with roasted veggies.
  2. Sprinkle panko breadcrumbs on top and bake for another 15-20 minutes until the chicken is cooked through.
Serving
  1. Toss in coleslaw mix with vinegar and season lightly before serving.
  2. Garnish with dill, Greek yogurt, and feta if using.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave.