Description

This vibrant and hearty Sheet Pan Buffalo Chicken and Sweet Potato Bowl combines roasted vegetables, flavorful buffalo chicken, and a creamy dill coleslaw for a deliciously balanced meal. Roasting the ingredients on a single sheet pan makes preparation simple and cleanup minimal, while the mild buffalo sauce and crunchy toppings bring exciting textures and flavors to each bowl.

Ingredients

Scale

Vegetables and Protein

4 cups Cauliflower Florets (fresh or frozen, defrosted if frozen)
2 cups Sweet Potato (washed thoroughly, unpeeled, diced)
1 medium Red Onion (sliced)
1.5 pounds Chicken Breast or Thighs

Seasonings and Coating

1 tablespoon Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 cup Panko Breadcrumbs (substitute gluten-free if needed)
3 tablespoons Olive Oil (divided)

Sauce and Garnishes

1/2 cup Buffalo Sauce (mild, e.g., Frank’s)
2 tablespoons Honey (adjust to taste)
1 bag Coleslaw Mix (or homemade cabbage and carrot mix)
1/2 cup Greek Yogurt
1/4 cup Mayonnaise
2 tablespoons Fresh Dill (chopped)
2 tablespoons Vinegar
3 stalks Green Onions (fresh, chopped for garnish)
1 cup Feta Cheese (optional, omit for dairy-free)

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for roasting the vegetables and chicken evenly.
Prepare Vegetables: In a large mixing bowl, combine the 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 thoroughly until evenly coated.
Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 10 minutes to begin softening and caramelizing them.
Season Chicken: While the vegetables roast, place the chicken breasts or thighs in a separate bowl. Add paprika, garlic powder, onion powder, panko breadcrumbs, salt, black pepper, and drizzle with 1 tablespoon of olive oil. Mix well so the chicken pieces are fully coated with the seasoning and breadcrumbs.
Add Chicken to Sheet Pan: 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 an additional 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and it is cooked through.
Make Buffalo Honey Sauce: While the chicken and vegetables finish roasting, whisk together the mild buffalo sauce and honey in a small bowl. Adjust the honey level to balance the heat according to your preference.
Coat Chicken and Vegetables: Once fully roasted, drizzle the buffalo honey sauce evenly over the chicken and vegetables on the sheet pan. Toss gently to coat everything in the flavorful sauce without breaking apart the ingredients.
Prepare Creamy Coleslaw: In a medium bowl, mix Greek yogurt, mayonnaise, fresh chopped dill, and vinegar. Stir in the coleslaw mix until all the cabbage and carrots are well-coated with the creamy dressing.
Assemble Bowls: Serve generous portions of the buffalo chicken and roasted vegetable mixture into bowls. Top each serving with a scoop of creamy coleslaw, a sprinkle of chopped green onions, and feta cheese if using. Enjoy warm for a satisfying meal.

Notes

You can swap chicken thighs for breasts if you prefer a leaner protein, though thighs offer more moisture.
Use gluten-free breadcrumbs if you have gluten sensitivities.
To make this dairy-free or vegan, omit feta cheese and substitute Greek yogurt and mayonnaise with suitable vegan/dairy-free alternatives.
The level of buffalo sauce heat can be adjusted by choosing mild, medium, or hot varieties according to your taste.
Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Roasting in a single layer on the sheet pan ensures even cooking and better caramelization.

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

Keywords: Sheet pan dinner, buffalo chicken, sweet potato bowls, roasted vegetables, healthy dinner, easy weeknight meal