Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe
Introduction
Enjoy a vibrant and comforting meal with this Sheet Pan Buffalo Chicken and Sweet Potato Bowl. Roasted vegetables and crispy-spiced chicken come together with a spicy honey buffalo sauce, creamy coleslaw, and tasty feta for a flavorful dinner that’s easy to prepare and perfect for busy nights.
Ingredients
- 4 cups Cauliflower florets (fresh or frozen, defrost if frozen)
- 2 cups Sweet potato (washed, unpeeled)
- 1 medium Red onion
- 3 tablespoons Olive oil (divided)
- 1.5 pounds Chicken breast or thighs
- 1 tablespoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Panko breadcrumbs (gluten-free if necessary)
- 3 stalks Green onions (fresh garnish)
- 1 cup Feta cheese (omit for dairy-free)
- 1/2 cup Buffalo sauce (mild, e.g., Frank’s)
- 2 tablespoons Honey
- 1 bag Coleslaw mix (or homemade cabbage and carrot)
- 1/2 cup Greek yogurt (or dairy-free substitute)
- 1/4 cup Mayonnaise
- 2 tablespoons Fresh dill
- 2 tablespoons Vinegar
Instructions
- Step 1: Preheat your oven to 400°F (204°C).
- Step 2: In a large mixing bowl, combine cauliflower florets, diced sweet potatoes, and sliced red onion. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, then toss to coat evenly. Spread on a baking sheet and roast for 10 minutes.
- Step 3: Meanwhile, in a separate bowl, mix chicken with paprika, garlic powder, onion powder, panko breadcrumbs, salt, and black pepper. Add 1 tablespoon olive oil and toss until the chicken is well-coated.
- Step 4: After the vegetables have roasted 10 minutes, place the seasoned chicken on top of them, spreading evenly. Return the pan to the oven and roast for 20 more minutes, or until chicken reaches 165°F (74°C) internally.
- Step 5: In a small bowl, whisk together buffalo sauce and honey. Drizzle over the cooked chicken and vegetables, then gently toss to coat everything with the sauce.
- Step 6: Prepare the coleslaw by combining Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in the coleslaw mix until well-coated.
- Step 7: Serve the chicken and veggie mixture in bowls topped with creamy coleslaw, chopped green onions, and a sprinkle of feta cheese for a flavorful finish.
Tips & Variations
- For a dairy-free version, omit the feta cheese and use a dairy-free yogurt in the coleslaw.
- Swap chicken breast for thighs if you prefer juicier meat.
- Use gluten-free breadcrumbs to make the dish gluten-free.
- Adjust honey in the buffalo sauce to control the spice level to your preference.
- Try adding other vegetables like bell peppers or zucchini for extra variety.
Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm in the oven or microwave until heated through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can use frozen cauliflower florets. Just be sure to defrost them before roasting to avoid excess moisture on the baking sheet.
Is this recipe suitable for meal prep?
Absolutely! This recipe stores well in the fridge and can be portioned into bowls for easy grab-and-go meals throughout the week.
PrintSheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe
Savor a flavorful and nutritious Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe that’s perfect for a quick weeknight dinner or meal prep. This dish features tender buffalo-spiced chicken breast paired with roasted sweet potatoes, cauliflower, and red onions, all finished with a creamy coleslaw and tangy buffalo-honey sauce. Easy to prepare and packed with protein and vibrant flavors, this recipe is a wholesome, comforting bowl that the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Vegetables
- 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
- 2 cups Sweet Potato (washed thoroughly, do not peel)
- 1 medium Red Onion
- 3 tablespoons Olive Oil (divided)
For the Chicken
- 1.5 pounds Chicken Breast or Thighs (choose breast for leaner options or thighs for added moisture)
- 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 breadcrumbs if necessary)
For the Garnish and Sauce
- 3 stalks Green Onions (fresh garnish)
- 1 cup Feta Cheese (omit for dairy-free versions)
- 1/2 cup Buffalo Sauce (mild, mild variant like Frank’s recommended)
- 2 tablespoons Honey (adjust based on spice preference)
For the Coleslaw
- 1 bag Coleslaw Mix or homemade cabbage and carrot
- 1/2 cup Greek Yogurt (substitute for dairy-free yogurt for vegan option)
- 1/4 cup Mayonnaise
- 2 tablespoons Fresh Dill
- 2 tablespoons Vinegar
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the perfect temperature for roasting the vegetables and chicken evenly.
- Prepare Vegetables: In a large mixing bowl, add the cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle about 2 tablespoons of olive oil over the veggies, then season generously with salt and black pepper. Toss everything together until well-coated, then spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 10 minutes to begin softening.
- Season Chicken: In a separate bowl, combine the chicken breast or thighs with paprika, onion powder, garlic powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and mix well to ensure the chicken is thoroughly coated with the spice and breadcrumb blend.
- Add Chicken and Continue Roasting: After the initial 10 minutes of roasting the vegetables, remove the baking sheet from the oven and evenly arrange the seasoned chicken pieces on top of the partially roasted vegetables. Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Prepare Buffalo-Honey Sauce: While the chicken and vegetables finish roasting, whisk together the mild buffalo sauce and honey in a small bowl to create a balanced, sweet, and spicy sauce.
- Toss Chicken and Vegetables with Sauce: After roasting, remove the sheet pan from the oven and drizzle the buffalo-honey sauce evenly over the chicken and vegetables. Gently toss everything together to coat each piece well with the sauce.
- Make Coleslaw: In a medium bowl, combine Greek yogurt, mayonnaise, fresh dill, and vinegar. Stir in the coleslaw mix until everything is evenly coated and creamy, adjusting seasoning if needed.
- Assemble Bowls: Serve generous portions of the buffalo chicken and roasted sweet potato vegetables in bowls. Top each with a helping of creamy coleslaw, freshly chopped green onions, and a sprinkle of feta cheese for added flavor and texture.
Notes
- This dish is excellent for meal prep and can be stored in the fridge for 3-4 days or frozen for up to 3 months without losing flavor or texture.
- For a dairy-free version, omit feta cheese and substitute Greek yogurt with a plant-based alternative.
- Use gluten-free panko breadcrumbs for a gluten-free variant.
- Adjust honey quantity in the buffalo sauce to suit your preferred level of sweetness or spice.
- Ensure chicken is cooked through by checking internal temperature with a meat thermometer: 165°F (74°C) is recommended.
Keywords: Buffalo Chicken, Sweet Potato Bowls, Sheet Pan Dinner, Healthy Dinner, Meal Prep Recipe, Roasted Vegetables, Buffalo Sauce, Coleslaw, Easy Weeknight Meal
