Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Sheet Pan Buffalo Chicken and Sweet Potato Bowls are a flavor explosion that brings together tender buffalo chicken, sweet roasted sweet potatoes, and fresh broccoli. This one-pan meal is not only easy to prepare but also perfect for busy weeknights or meal prep. With minimal cleanup, you can savor a deliciously balanced dish that combines spice and sweetness in every bite. Enjoy this comforting recipe that’s sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the sweet potatoes and cut the broccoli into florets. Toss with olive oil, salt, and pepper until well coated.
- Spread the sweet potatoes on one half of the baking sheet and chicken breasts on the other. Drizzle olive oil over both.
- Pour buffalo sauce over the chicken; mix 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.
- Allow to rest before serving; drizzle extra buffalo sauce over bowls if desired.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg