Description
These Sheet Pan Buffalo Chicken and Sweet Potato Bowls are packed with crispy buffalo chicken, roasted vegetables, and creamy dill coleslaw for a satisfying and flavorful meal. Everything cooks on one pan for an easy weeknight dinner.
Ingredients
- 3 cups cauliflower florets
- 1 large sweet potato, diced into small pieces
- 1 red onion, sliced
- 2 tbsp olive oil, divided
- 1.5 lbs chicken breast, cut into 1-inch chunks
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
- 1 cup panko bread crumbs
- Black pepper, to taste
- Green onions, for topping
- Feta cheese, for topping
- 4 tbsp buffalo sauce (mild)
- 2 tbsp honey
- 1/3 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp fresh dill, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1.5 tbsp vinegar
- 1 bag coleslaw mix
Instructions
- Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper.
- Add the cauliflower, sweet potato, and red onion to the sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and black pepper, and toss to coat. Roast for 10 minutes.
- Meanwhile, coat the chicken pieces with paprika, onion powder, garlic powder, panko breadcrumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon olive oil and toss well.
- Remove the vegetables from the oven and add the chicken to the sheet pan. Return to the oven and bake for 20 minutes, or until the chicken is fully cooked.
- Whisk together the buffalo sauce and honey. Drizzle over the chicken and vegetables, toss to coat, and bake for an additional 5 minutes.
- While the chicken and vegetables bake, whisk together the Greek yogurt, mayonnaise, dill, garlic powder, onion powder, vinegar, salt, and black pepper. Toss with the coleslaw mix.
- Serve the buffalo chicken and vegetables in bowls topped with green onions, feta cheese, extra buffalo sauce if desired, and the creamy coleslaw.
Notes
- For extra heat, use hot buffalo sauce instead of mild.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Swap feta cheese with blue cheese crumbles for a classic buffalo flavor.
- Use gluten-free breadcrumbs to make the recipe gluten free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 10 g
- Sodium: 760 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 105 mg
