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Sheet Pan Buffalo Chicken & Sweet Potato Bowl

Sheet Pan Buffalo Chicken & Sweet Potato Bowl

This Sheet Pan Buffalo Chicken & Sweet Potato Bowl combines spicy, tender chicken with roasted sweet potatoes and vibrant vegetables, all baked to perfection. It's a flavorful and nutritious meal that's easy to prepare and perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large baking sheet
  • 1 mixing bowl
  • 1 cutting board
  • 1 measuring spoons
  • 1 measuring cups
  • 1 aluminum foil optional for easier cleanup

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 large sweet potatoes, peeled and diced About 1.5 pounds.
  • 2 tablespoons olive oil
  • 1 cup broccoli, chopped
  • 1 cup bell peppers, sliced
  • ½ cup buffalo sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh parsley Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C). Line the baking sheet with aluminum foil for easier cleanup if desired.
  • In a mixing bowl, combine the diced sweet potatoes with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated and spread them out on one half of the prepared baking sheet.
  • Cut the chicken breasts into bite-sized pieces. In the same mixing bowl, combine the chicken with the remaining olive oil and buffalo sauce. Toss until the chicken is well coated.
  • Place the buffalo chicken on the other half of the baking sheet, ensuring it's spread out evenly.
  • Roast the sweet potatoes and chicken in the preheated oven for 20 minutes.
  • After 20 minutes, add the chopped broccoli and sliced bell peppers to the baking sheet, mixing them with the other ingredients for the final 10 minutes of cooking.
  • Cook everything until the chicken is cooked through (internal temperature should be 165°F) and the sweet potatoes are tender, about 30 minutes total cooking time.
  • Once cooked, remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.

Notes

Adjust the level of spice by using less buffalo sauce if preferred.
This bowl can be easily customized with other vegetables like zucchini, carrots, or corn.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.