Description
Sheet Pan Buffalo Chicken and Sweet Potato Bowls bring together tender buffalo chicken, sweet roasted sweet potatoes, and fresh broccoli in one easy, flavor-packed meal. Perfect for busy weeknights or meal prep 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
- 1/2 cup buffalo sauce
- 2 cups fresh broccoli florets
- 1 tbsp honey (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the sweet potatoes and cut broccoli into florets. Toss with olive oil, salt, and pepper.
- Spread sweet potatoes on one half of the baking sheet and place chicken breasts on the other half.
- Drizzle olive oil over the chicken and pour buffalo sauce on top. Stir honey into the sauce if desired.
- Roast for 25–30 minutes, or until chicken reaches an internal temperature of 165°F and sweet potatoes are tender.
- Remove from oven and let rest for a few minutes.
- Assemble bowls and drizzle with extra buffalo sauce if desired.
Notes
- Add ranch or blue cheese dressing for extra creaminess.
- Swap broccoli for cauliflower or green beans if preferred.
- Great for meal prep—stores well for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American