Ingredients

4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)

2 cups Sweet Potato (washed but 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 needed)

3 stalks Green Onions (for garnish)

1 cup Feta Cheese (optional)

1/2 cup Buffalo Sauce (mild, such as Frank’s)

2 tablespoons Honey

1 bag Coleslaw Mix (or homemade cabbage and carrot)

1/2 cup Greek Yogurt (or dairy-free yogurt)

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 onions. Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and black pepper, then toss to coat evenly. Spread the veggies on a baking sheet and roast for 10 minutes.

Step 3: In a separate bowl, mix chicken breast or thighs with paprika, onion powder, garlic powder, panko breadcrumbs, salt, black pepper, and 1 tablespoon olive oil. Coat the chicken thoroughly with the spice mixture.

Step 4: After the vegetables have roasted for 10 minutes, place the seasoned chicken on top of them on the baking sheet. Return to the oven and roast for another 20 minutes, or until the chicken reaches 165°F (74°C) internally.

Step 5: Whisk together buffalo sauce and honey in a small bowl. Once the chicken and vegetables are done, drizzle the sauce over the entire sheet pan contents and toss gently to coat everything evenly.

Step 6: To make the coleslaw, combine Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Stir in the coleslaw mix until well coated.

Step 7: Serve the roasted chicken and vegetables in bowls topped with a portion of coleslaw, freshly chopped green onions, and a sprinkle of feta cheese if using.

Tips & Variations

For a dairy-free version, omit feta cheese and substitute Greek yogurt with a plant-based alternative.

Use chicken thighs for juicier meat or chicken breast for a leaner option.

Adjust honey in the buffalo sauce to control the sweetness and spice balance.

Try adding a handful of chopped fresh cilantro or parsley to the coleslaw for extra freshness.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen cauliflower florets, but make sure they are fully defrosted and patted dry to prevent excess moisture during roasting.

How spicy is the buffalo sauce in this dish?

This recipe uses a mild buffalo sauce, which offers a gentle heat that’s balanced by honey and creamy coleslaw. You can increase or decrease the spice by choosing a hotter sauce or adjusting the amount used.