Description
This Sheet Pan Buffalo Chicken and Sweet Potato Bowl is a flavorful, easy-to-make dish that combines tender buffalo-seasoned chicken, roasted sweet potatoes and vegetables, and a crisp coleslaw topped with feta cheese and green onions. Roasting everything together on a sheet pan makes for minimal cleanup and maximum taste in under an hour.
Ingredients
Vegetables
- 3 cups cauliflower florets
- 1 large sweet potato, diced into small pieces
- 1 red onion, sliced
- 1 bag coleslaw mix
- Green onions, for topping
Protein
- 1.5 lbs chicken breast, cut into 1 inch chunks
Seasonings & Coatings
- 1 tbsp paprika
- 1 tsp onion powder
- 1.5 tsp garlic powder (1 tsp for chicken, 0.5 tsp for dressing)
- Salt, to taste
- Black pepper, to taste
- 1 cup panko bread crumbs
- 2 tbsp olive oil (divided)
Buffalo Sauce & Honey Glaze
- 4 tbsp buffalo sauce (mild)
- 2 tbsp honey
Coleslaw Dressing
- ⅓ cup plain Greek yogurt
- 2 tbsp mayonnaise
- 3 tbsp fresh dill, finely chopped
- ½ tsp onion powder
- ½ tsp garlic powder
- 1.5 tbsp vinegar
- Salt and black pepper, to taste
Toppings
- Feta cheese, for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Roast Vegetables: In a bowl, combine cauliflower florets, diced sweet potato, and sliced red onion. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Toss until coated evenly. Spread the vegetables on the sheet pan and roast in the oven for 10 minutes to start softening.
- Prepare Chicken Coating: While vegetables roast, coat the chicken chunks evenly with paprika, onion powder, garlic powder, panko bread crumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon olive oil and toss to combine for a crispy crust.
- Add Chicken and Continue Roasting: Remove the sheet pan from the oven and add the coated chicken pieces to the pan with the partially roasted vegetables. Spread evenly and return to oven to roast for 20 minutes or until chicken is fully cooked and crispy.
- Buffalo Sauce Glaze: Whisk together buffalo sauce and honey in a small bowl. After the chicken is cooked, drizzle this mixture over the chicken and vegetables. Toss lightly to coat everything with the glaze then bake for an additional 5 minutes to set the flavors.
- Make Coleslaw Dressing: In a mixing bowl, whisk together Greek yogurt, mayonnaise, fresh dill, onion powder, garlic powder, vinegar, salt, and black pepper until smooth and creamy. Toss this dressing with the coleslaw mix until well coated.
- Assemble and Serve: Once the sheet pan chicken and vegetables are done, transfer to serving bowls. Top with green onions and crumbled feta cheese. Add extra buffalo sauce drizzle if desired. Serve alongside the fresh dill coleslaw for a perfect balance of spicy, creamy, and crisp flavors.
Notes
- You can adjust the buffalo sauce spiciness by choosing mild, medium, or hot varieties depending on your preference.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- This recipe works well with other vegetables such as broccoli or bell peppers if you want to switch things up.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- To lighten the dish, use low-fat Greek yogurt and reduce or omit the mayonnaise in the coleslaw dressing.
