Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

Introduction

This Sheet Pan Buffalo Chicken and Sweet Potato Bowl is a vibrant, flavorful meal that’s easy to prepare and perfect for busy weeknights. Roasted vegetables and crispy-spiced chicken come together with a creamy coleslaw, creating a satisfying and balanced dish.

Ingredients

• 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)
• 1.5 pounds Chicken Breast or Thighs (breast for leaner, thighs for more moisture)
• 1 tablespoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Panko Breadcrumbs (use gluten-free if needed)
• 3 stalks Green Onions (for garnish)
• 1 cup Feta Cheese (optional, omit for dairy-free)
• 1/2 cup Buffalo Sauce (mild, Frank’s recommended)
• 2 tablespoons Honey (adjust to taste)
• 1 bag Coleslaw Mix (or homemade cabbage and carrot)
• 1/2 cup Greek Yogurt (substitute dairy-free yogurt for vegan)
• 1/4 cup Mayonnaise
• 2 tablespoons Fresh Dill
• 2 tablespoons Vinegar

Instructions

1. Step 1: Preheat your oven to 400°F (204°C).
2. Step 2: In a large mixing bowl, add the cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle 2 tablespoons of olive oil over the vegetables, then season generously with salt and black pepper. Toss to coat evenly, and spread the mixture on a baking sheet. Roast for 10 minutes.
3. Step 3: In another bowl, combine the chicken with paprika, garlic powder, onion powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining tablespoon of olive oil and mix well to coat the chicken thoroughly.
4. Step 4: After the vegetables have roasted for 10 minutes, add the seasoned chicken on top, spreading it out evenly. Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken reaches 165°F (74°C) internally.
5. Step 5: While the chicken and veggies finish roasting, whisk together the buffalo sauce and honey in a small bowl.
6. Step 6: Once out of the oven, drizzle the buffalo-honey sauce over the chicken and vegetables. Toss gently to coat everything evenly.
7. Step 7: To prepare the coleslaw, mix Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in the coleslaw mix until fully coated.
8. Step 8: Serve the buffalo chicken and roasted vegetables in bowls. Top with a generous helping of coleslaw, chopped green onions, and a sprinkle of feta cheese if desired.

Tips & Variations

• Use chicken thighs instead of breasts for juicier meat.
• Swap buffalo sauce for a milder BBQ sauce if you prefer less heat.
• Omit feta and use a dairy-free yogurt to make the dish vegan-friendly.
• To add extra crunch, toast the panko breadcrumbs before mixing with the chicken.
• Make your own coleslaw by shredding green cabbage and carrots if you don’t have a coleslaw mix on hand.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Keep the coleslaw separate and add fresh before serving to maintain its crispness.

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 as long as it’s fully defrosted and drained to avoid excess moisture. Fresh sweet potatoes and onions work best for texture.

What if I don’t have buffalo sauce?

You can substitute buffalo sauce with a mixture of hot sauce and melted butter or use your favorite BBQ or chili sauce. Adjust the honey accordingly to balance the spice.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

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★★★★★

4.5 from 56 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Sheet Pan Buffalo Chicken and Sweet Potato Bowl is a flavorful and easy-to-make meal perfect for a wholesome dinner. It features tender roasted chicken coated in a spicy buffalo-honey sauce served alongside roasted cauliflower, sweet potatoes, and red onions, all topped with a creamy dill coleslaw, fresh green onions, and feta cheese. The recipe offers a great balance of protein, veggies, and a tangy kick, all prepared conveniently on one sheet pan for minimal cleanup.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
• 2 cups Sweet Potato (washed thoroughly but not peeled)
• 1 medium Red Onion
• 3 stalks Green Onions (fresh garnish)
• 1 bag Coleslaw Mix (or homemade cabbage and carrot)

Protein

• 1.5 pounds Chicken Breast (or Thighs; breast for leaner, thighs for moisture)
• 1 cup Feta Cheese (omit for dairy-free versions)

Spices and Seasonings

• 1 tablespoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Other Ingredients

• 3 tablespoons Olive Oil (divided for use)
• 1 cup Panko Breadcrumbs (swap for gluten-free breadcrumbs if necessary)
• 1/2 cup Buffalo Sauce (mild, e.g., Frank’s)
• 2 tablespoons Honey (adjust based on spice preference)
• 1/2 cup Greek Yogurt (substitute for dairy-free yogurt for vegan option)
• 1/4 cup Mayonnaise
• 2 tablespoons Fresh Dill
• 2 tablespoons Vinegar

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and chicken.
2. Roast Vegetables: In a large mixing bowl, combine cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle 2 tablespoons of olive oil over the vegetables, season generously with salt and black pepper, and toss until well-coated. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 10 minutes.
3. Prepare Chicken: In a separate bowl, mix chicken breast or thighs with paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and the remaining tablespoon of olive oil. Toss well to evenly coat the chicken in the spice and breadcrumb mixture.
4. Add Chicken to Sheet Pan: After the 10 minutes of roasting vegetables, remove the sheet pan from the oven. Arrange the seasoned chicken evenly on top of the partially roasted vegetables. Return the sheet pan to the oven and continue roasting for an additional 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
5. Make Buffalo-Honey Sauce: While chicken roasts, whisk together the mild buffalo sauce and honey in a small bowl to create a balanced spicy-sweet sauce.
6. Toss Chicken and Veggies in Sauce: Once the chicken and vegetables have finished roasting, drizzle the buffalo-honey sauce evenly over everything on the sheet pan. Gently toss to coat all ingredients with the sauce.
7. Prepare Creamy Coleslaw: In a medium bowl, combine Greek yogurt, mayonnaise, fresh dill, and vinegar. Stir to blend the dressing thoroughly. Add the coleslaw mix and toss until fully coated in the creamy dressing.
8. Assemble Bowls: Serve generous portions of the buffalo chicken and roasted vegetable mixture in bowls. Top each serving with a helping of creamy dill coleslaw, freshly chopped green onions, and a sprinkle of feta cheese for additional flavor and texture.

Notes

• You can substitute chicken thighs for breast if you prefer juicier meat.
• For a gluten-free option, use gluten-free panko breadcrumbs.
• Omit feta cheese or use a vegan alternative for a dairy-free version.
• Adjust honey in the buffalo sauce mixture to your preferred sweetness and spice level.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• This recipe can be customized with different vegetables such as bell peppers or zucchini.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Buffalo chicken, sheet pan dinner, sweet potato bowls, roasted vegetables, easy weeknight dinner, healthy chicken recipe, buffalo sauce, coleslaw, one-pan meal