Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

Introduction

This Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe is a flavorful and easy dinner option that combines spicy buffalo chicken with roasted sweet potatoes and broccoli. It’s perfect for a quick weeknight meal with minimal cleanup.

Ingredients

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 medium sweet potatoes (about 2 cups cubed)
• 2 tbsp olive oil
• ½ cup buffalo sauce
• 2 cups fresh broccoli florets
• 1 tbsp honey (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Cube the sweet potatoes and cut the broccoli into florets. Toss both with olive oil, salt, and pepper until well coated.
3. Step 3: Spread the sweet potatoes on one half of the baking sheet and place the chicken breasts on the other half. Drizzle olive oil over the chicken as well.
4. Step 4: Pour the buffalo sauce over the chicken. If you like a touch of sweetness, mix the honey into the buffalo sauce before pouring.
5. Step 5: Roast everything in the oven for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
6. Step 6: Let the chicken rest for a few minutes before slicing. Serve the chicken, sweet potatoes, and broccoli together, drizzling extra buffalo sauce over the bowls if you like.

Tips & Variations

• Use boneless, skinless chicken thighs for juicier meat and richer flavor.
• Add a sprinkle of blue cheese or ranch dressing to balance the heat of the buffalo sauce.
• Swap the broccoli for cauliflower or Brussels sprouts for different textures.
• Make it vegetarian by substituting the chicken with roasted chickpeas and increasing the veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To keep the chicken moist, cover it loosely with foil when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, but thaw and drain frozen broccoli before roasting to avoid extra moisture. Adjust cooking time as needed to ensure the broccoli is tender.

Is this recipe spicy?

The buffalo sauce gives a moderate spicy kick, but you can adjust the heat by using mild or hot buffalo sauce and balancing with honey or a cooling dressing like ranch.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

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★★★★★

4.5 from 89 reviews

This Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe offers a deliciously simple and healthy meal that combines tender buffalo sauce-coated chicken breasts with roasted sweet potatoes and fresh broccoli florets. Prepared in a single sheet pan and baked to perfection, this dish is perfect for a quick weeknight dinner packed with flavor and nutrition.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)

Vegetables

• 2 medium sweet potatoes (about 2 cups cubed)
• 2 cups fresh broccoli florets

Other Ingredients

• 2 tbsp olive oil
• ½ cup buffalo sauce
• 1 tbsp honey (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat and Prepare Sheet Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Prepare Vegetables: Cube the sweet potatoes and separate broccoli into florets. Toss them in a bowl with olive oil, salt, and pepper until everything is evenly coated for roasting.
3. Arrange Ingredients on Sheet Pan: Spread the sweet potatoes on one half of the prepared baking sheet and place the chicken breasts on the other half. Drizzle extra olive oil over both the chicken and vegetables to keep them moist during cooking.
4. Coat Chicken with Buffalo Sauce: Pour buffalo sauce over the chicken breasts, making sure they are well coated. If desired, mix honey into the buffalo sauce beforehand to add a touch of sweetness.
5. Roast: Place the sheet pan in the oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender when pierced with a fork.
6. Rest and Serve: Allow the chicken to rest for a few minutes after removing from the oven. Then, serve the buffalo chicken alongside roasted sweet potatoes and broccoli, drizzling extra buffalo sauce over the bowls if desired for added flavor.

Notes

• Ensure chicken reaches an internal temperature of 165°F to be fully cooked and safe to eat.
• Honey in the buffalo sauce is optional; it balances heat nicely if you prefer a milder taste.
• For extra crispiness, broil the chicken and vegetables for 2-3 minutes at the end of roasting.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Adjust seasoning according to your preference; add garlic powder or smoked paprika for additional flavor.

Keywords: sheet pan, buffalo chicken, sweet potato, roasted vegetables, healthy dinner, quick meal, one pan, chicken breast, buffalo sauce, roasted sweet potato