Description
This Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe offers a deliciously balanced meal featuring roasted chicken coated in buffalo sauce, sweet potatoes, cauliflower, and red onions all cooked together on a single sheet pan for convenience. Finished with a creamy dill coleslaw and topped with feta cheese and green onions, this dish combines spicy, tangy, and fresh flavors perfect for a hearty dinner.
Ingredients
Scale
Vegetables
- 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
- 2 cups Sweet Potato (washed thoroughly, unpeeled)
- 1 medium Red Onion
- 3 stalks Green Onions (fresh garnish)
- 1 bag Coleslaw Mix (or homemade cabbage and carrot)
Protein & Dairy
- 1.5 pounds Chicken Breast (or Thighs, breast recommended for leaner option)
- 1 cup Feta Cheese (omit for dairy-free versions)
- 1/2 cup Greek Yogurt (substitute dairy-free yogurt for vegan option)
Pantry & Condiments
- 3 tablespoons Olive Oil (divided)
- 1 tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs if needed)
- 1/2 cup Buffalo Sauce (mild, e.g., Frank’s)
- 2 tablespoons Honey
- 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.
- 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, and toss thoroughly to coat evenly. Spread the veggies on a baking sheet in a single layer.
- Initial Roasting: Roast the vegetable mixture in the preheated oven for 10 minutes to begin softening the sweet potatoes and cauliflower.
- Season Chicken: In a separate bowl, mix the chicken breasts with paprika, onion powder, garlic powder, panko breadcrumbs, salt, and black pepper. Drizzle 1 tablespoon olive oil over the chicken and toss until well-coated with the spice and breadcrumb mixture.
- Add Chicken to Sheet Pan: After the initial 10 minutes of roasting vegetables, remove the pan and carefully place the seasoned chicken pieces over the partially roasted vegetables, spreading evenly.
- Roast Together: Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), and vegetables are tender.
- Make Buffalo Honey Sauce: While roasting finishes, whisk together the mild buffalo sauce and honey in a small bowl until well combined.
- Toss with Buffalo Sauce: Once cooked, remove the sheet pan and drizzle the buffalo-honey mixture evenly over the chicken and vegetables, tossing gently to coat everything.
- Prepare Dill Coleslaw: In a medium bowl, mix the Greek yogurt, mayonnaise, fresh dill, and vinegar. Stir in the coleslaw mix until the vegetables are fully coated with the creamy dressing.
- Serve Bowls: Divide the buffalo chicken and roasted vegetable mixture into serving bowls. Top each bowl with a generous helping of creamy dill coleslaw, freshly chopped green onions, and a sprinkle of feta cheese for added flavor and texture.
Notes
- For a dairy-free or vegan option, omit feta cheese and substitute Greek yogurt with a dairy-free yogurt alternative.
- Choose chicken breast for a leaner option or thighs for more moisture and flavor.
- Use gluten-free panko breadcrumbs to make the dish gluten-free.
- Adjust the honey amount in the buffalo sauce to control the spice level.
- Defrost frozen cauliflower before using to ensure even roasting.
- Check chicken doneness with a meat thermometer for food safety.
- To make the coleslaw spicier, add extra buffalo sauce or a pinch of cayenne to the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: Sheet Pan, Buffalo Chicken, Sweet Potato, Roasted Vegetables, Easy Dinner, One Pan Meal
