Description
These Easy Sheet Pan Buffalo Chicken Sweet Potato Bowls are a healthy, flavorful one-pan meal featuring tender buffalo-glazed chicken chunks, roasted sweet potatoes, cauliflower, and red onions, topped with green onions and optional cheese.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch chunks
- 3 cups cauliflower florets
- 1 large sweet potato, diced into small pieces
- 1 red onion, sliced
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
- 2 tablespoons melted butter (for buffalo sauce)
- Green onions, sliced, for topping
- Crumbled feta cheese (or blue cheese), for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- On the prepared sheet pan, combine the cauliflower, diced sweet potato, and sliced red onion. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast the vegetables in the oven for 10 minutes.
- While the vegetables are roasting, prepare the chicken: In a bowl, toss the chicken chunks with paprika, onion powder, garlic powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and mix to coat thoroughly.
- After 10 minutes, remove the sheet pan from the oven. Add the seasoned chicken to the pan, distributing it evenly among the vegetables.
- Return the sheet pan to the oven and continue roasting for another 20 minutes, or until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
- In a small bowl, whisk together the buffalo sauce and melted butter to create a quick glaze.
- Once the chicken and vegetables are cooked, remove the pan from the oven. Drizzle the buffalo glaze over everything and toss gently to coat.
- Serve the buffalo chicken and sweet potato bowls immediately, garnished with sliced green onions and crumbled feta cheese (or blue cheese), if desired.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free alternatives.
- Adjust buffalo sauce quantity for desired spiciness.
- This recipe is dairy-free if omitting the optional cheese topping.