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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and chicken.
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.
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.
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).
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.
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.
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.
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