Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

Introduction

This Sheet Pan Buffalo Chicken and Sweet Potato Bowl is a flavorful, all-in-one meal that’s easy to prepare and perfect for busy weeknights. Roasted vegetables and tender chicken are coated in a mild buffalo sauce and balanced with a creamy dill coleslaw. It’s a nutritious, satisfying bowl that everyone will enjoy.

Ingredients

• 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
• 2 cups Sweet Potato (wash thoroughly but do not peel)
• 1 medium Red Onion
• 3 tablespoons Olive Oil (divided for use)
• 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 (swap for gluten-free breadcrumbs if necessary)
• 3 stalks Green Onions (fresh garnish)
• 1 cup Feta Cheese (omit for dairy-free versions)
• 1/2 cup Buffalo Sauce (mild)
• 2 tablespoons Honey
• 1 bag Coleslaw Mix (or homemade cabbage and carrot)
• 1/2 cup Greek Yogurt
• 1/4 cup Mayonnaise
• 2 tablespoons Fresh Dill
• 2 tablespoons Vinegar

Instructions

1. Step 1: Preheat your oven to 400°F (204°C).
2. Step 2: In a large mixing bowl, add cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle about 2 tablespoons of olive oil over the veggies, season generously with salt and black pepper, then toss to coat. Spread the vegetables evenly on a baking sheet and roast for 10 minutes.
3. Step 3: In a separate bowl, combine chicken breast or thighs with paprika, garlic powder, onion powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and mix to coat the chicken thoroughly.
4. Step 4: After the vegetables have roasted for 10 minutes, arrange the seasoned chicken on top of them evenly. Return the sheet pan to the oven and roast for another 20 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
5. Step 5: While the chicken cooks, whisk together the buffalo sauce and honey in a small bowl.
6. Step 6: Once the chicken and vegetables are done, drizzle the buffalo-honey sauce over the sheet pan contents and toss gently to coat everything evenly.
7. Step 7: Prepare the coleslaw by mixing Greek yogurt, mayonnaise, fresh dill, and vinegar in a medium bowl. Add the coleslaw mix and stir until well coated.
8. Step 8: To serve, portion the buffalo chicken and vegetables into bowls. Top each bowl with a scoop of creamy coleslaw, chopped green onions, and a sprinkle of feta cheese.

Tips & Variations

• For a dairy-free option, omit the feta and use a dairy-free yogurt alternative in the coleslaw.
• Swap chicken breasts for thighs if you prefer juicier meat.
• Adjust the honey amount in the buffalo sauce to suit your preferred spice level.
• Use gluten-free breadcrumbs to make this recipe gluten-free without sacrificing texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding the coleslaw fresh before serving to keep it crisp and creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen cauliflower can be used. Just make sure to defrost and drain any excess moisture before roasting to avoid sogginess.

What if I don’t have buffalo sauce?

You can substitute buffalo sauce with your favorite hot sauce mixed with a little melted butter or olive oil for a similar flavor.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

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★★★★★

4.9 from 519 reviews

Enjoy a flavorful and nutritious meal with these Sheet Pan Buffalo Chicken and Sweet Potato Bowls. This recipe combines roasted cauliflower, sweet potatoes, and spiced chicken baked together, then tossed in a mild buffalo-honey sauce. Served alongside a creamy dill coleslaw and topped with feta cheese and green onions, this dish is perfect for a weeknight dinner that’s both comforting and wholesome.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables and Base

• 4 cups Cauliflower Florets (fresh or frozen, defrost if frozen)
• 2 cups Sweet Potato (washed but unpeeled, diced)
• 1 medium Red Onion (sliced)
• 3 stalks Green Onions (fresh garnish, chopped)
• 1 bag Coleslaw Mix (or homemade cabbage and carrot mix)

Proteins and Dairy

• 1.5 pounds Chicken Breast (or thighs for added moisture)
• 1 cup Feta Cheese (optional, omit for dairy-free)
• 1/2 cup Greek Yogurt (can substitute with dairy-free yogurt)
• 1/4 cup Mayonnaise

Spices and Seasonings

• 1 tablespoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoons Fresh Dill (chopped)

Other Ingredients

• 3 tablespoons Olive Oil (divided use)
• 1 cup Panko Breadcrumbs (or gluten-free breadcrumbs if needed)
• 1/2 cup Buffalo Sauce (mild, e.g., Frank’s)
• 2 tablespoons Honey (adjust to taste)
• 2 tablespoons Vinegar

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it reaches the correct temperature for roasting.
2. Prepare Vegetables: In a large mixing bowl, combine cauliflower florets, diced sweet potatoes, and sliced red onions. Drizzle with 2 tablespoons of olive oil, then season generously with salt and black pepper. Toss to evenly coat all the vegetables.
3. Roast Vegetables: Spread the seasoned vegetable mixture evenly on a baking sheet and roast in the preheated oven for 10 minutes to start the cooking process.
4. Season Chicken: In a separate bowl, add chicken breast or thighs. Season with paprika, garlic powder, onion powder, salt, and black pepper. Add panko breadcrumbs and drizzle with the remaining 1 tablespoon of olive oil. Mix until the chicken pieces are fully coated with the spice and breadcrumb blend.
5. Add Chicken to Sheet Pan: Remove the baking sheet from the oven after the initial 10 minutes. Place the coated chicken pieces evenly on top of the partially roasted vegetables.
6. Roast Together: Return the sheet pan to the oven and roast for another 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Make Buffalo Honey Sauce: While the sheet pan finishes roasting, whisk together mild buffalo sauce and honey in a small bowl to create a balanced sweet and spicy glaze.
8. Coat Chicken and Vegetables: After roasting, drizzle the buffalo-honey sauce evenly over the chicken and vegetables on the sheet pan. Toss gently to coat everything thoroughly.
9. Prepare Coleslaw: In a medium bowl, mix Greek yogurt, mayonnaise, fresh dill, and vinegar. Stir in the coleslaw mix until well coated to make a creamy, refreshing salad.
10. Serve: Divide the chicken and vegetable mixture into bowls. Top with creamy coleslaw, a sprinkle of feta cheese, and chopped green onions for freshness and added flavor.

Notes

• You can substitute chicken thighs for chicken breasts if you prefer juicier meat.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• For a dairy-free or vegan version, omit feta cheese and substitute Greek yogurt and mayonnaise with plant-based alternatives.
• Adjust the amount of honey in the buffalo sauce according to your heat preference.
• Ensure chicken is fully cooked by checking the internal temperature with a meat thermometer.
• Do not peel sweet potatoes to retain nutrients and texture, just wash well before dicing.

Keywords: buffalo chicken, sheet pan dinner, sweet potato bowl, roasted vegetables, healthy chicken recipe, easy weeknight meal, buffalo sauce chicken, coleslaw, feta cheese, one-pan dinner