Description
This Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe offers a flavorful, healthy meal featuring crispy buffalo-coated chicken, roasted sweet potatoes, cauliflower, and red onions, all baked together and topped with a tangy homemade ranch coleslaw, green onions, and feta cheese. It’s a perfect one-pan dinner that combines spicy, sweet, and creamy elements for a balanced and satisfying bowl.
Ingredients
Scale
Vegetables and Chicken
- 3 cups cauliflower florets
- 1 large sweet potato, diced into small pieces
- 1 red onion, sliced
- 2 tablespoons olive oil, divided
- 1.5 lbs chicken breast, cut into 1-inch chunks
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- 1 cup panko bread crumbs
- Black pepper, to taste
- Green onions, for topping
- Feta cheese, for topping
Buffalo Honey Sauce
- 4 tablespoons mild buffalo sauce
- 2 tablespoons honey
Easy Ranch Coleslaw
- ⅓ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- Salt and black pepper, to taste
- 3 tablespoons fresh dill, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5 tablespoons vinegar
- 1 bag coleslaw mix
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 400°F (204°C) and line a large sheet pan with parchment paper. Toss the cauliflower florets, diced sweet potato, and sliced red onion with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables evenly on the sheet pan and roast in the oven for 10 minutes to start the cooking process.
- Prepare the chicken coating: While the vegetables roast, combine the paprika, onion powder, garlic powder, salt, and black pepper with the panko bread crumbs in a bowl. Coat the chicken chunks thoroughly in the spice-breadcrumb mixture and drizzle with the remaining 1 tablespoon of olive oil, ensuring they are evenly coated.
- Add chicken to sheet pan and continue baking: Remove the sheet pan from the oven after 10 minutes. Add the coated chicken pieces to the pan with the partially cooked vegetables. Arrange everything evenly and return the pan to the oven. Bake for an additional 20 minutes, or until the chicken is cooked through and golden on the outside.
- Make the buffalo honey sauce and glaze chicken: In a small bowl, whisk together the mild buffalo sauce and honey until smooth. Remove the sheet pan from the oven after the chicken is cooked, drizzle the buffalo honey sauce over the chicken and vegetables, and toss gently to coat everything well. Return the pan to the oven and bake for another 5 minutes to let the sauce set.
- Prepare the ranch coleslaw: While the chicken and vegetables bake, mix the Greek yogurt, mayonnaise, salt, black pepper, fresh dill, garlic powder, onion powder, and vinegar in a bowl until well combined. Toss this dressing with the bag of coleslaw mix until evenly coated and set aside.
- Serve and garnish: Once the chicken and vegetables are finished baking, remove the sheet pan from the oven. Serve the buffalo chicken and roasted vegetables in bowls topped with the fresh ranch coleslaw, chopped green onions, and crumbled feta cheese for a flavorful, balanced meal.
Notes
- If using frozen cauliflower, make sure to defrost it completely before roasting to avoid excess moisture and sogginess.
- This recipe yields a delicious one-pan meal, but leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- You can adjust the buffalo sauce to be spicier or milder based on your preference.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed cornflakes.
- The nutritional information is an estimate and should be used as a guide; individual ingredients and portions may vary.
