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Sheet pan with Buffalo chicken and sweet potato bowls ready to serve

Sheet Pan Buffalo Chicken and Sweet Potato Bowls

A comforting and flavorful weeknight meal, combining tender buffalo chicken and roasted sweet potatoes for a quick, one-pan dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces) Tender and juicy, chicken breasts make this meal heartier.
  • 2 medium sweet potatoes (peeled and cubed into 1-inch pieces, about 2 cups) The natural sweetness balances the heat of the buffalo sauce wonderfully.
  • 2 cups broccoli florets Adds a lovely crunch and a healthy touch to the meal.
Seasoning and Sauces
  • 2 tablespoons olive oil (divided) Helps roast the vegetables to perfection.
  • 1/2 teaspoon salt Essential for enhancing the dish's flavors.
  • 1/4 teaspoon black pepper Just the right amount of warmth.
  • 1/2 teaspoon garlic powder Packed with flavor that pairs beautifully with chicken.
  • 1/2 teaspoon smoked paprika Adds a rich, smoky undertone that elevates this dish.
  • 1/4 cup buffalo sauce (Frank's RedHot recommended) Provides the unmistakable tangy heat that buffalo lovers crave.
  • 2 tablespoons butter (melted) Richness that rounds out the spiciness of the chicken.
Optional Toppings
  • cooked quinoa or rice Perfect for making this bowl more filling.
  • blue cheese or ranch dressing Offer a creamy contrast to the spicy chicken.
  • blue cheese crumbles For those who adore a little extra creaminess.
  • fresh cilantro or green onions Brightens the flavors beautifully.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 15 minutes.
  4. While the sweet potatoes are roasting, combine chicken pieces with the remaining tablespoon of olive oil, salt, and pepper in another bowl.
Cooking
  1. After 15 minutes, add the seasoned chicken and broccoli florets to the baking sheet with sweet potatoes, and roast for an additional 15-20 minutes until chicken reaches 165°F.
  2. In a small bowl, whisk together buffalo sauce and melted butter.
  3. Drizzle the sauce over the chicken and serve with quinoa or rice.

Notes

Feel free to customize with favorite toppings like fresh herbs, blue cheese, or ranch dressing. Leftovers can be stored in an airtight container for up to 4 days, and seasonal veggies like Brussels sprouts or asparagus can be added for variation.