Introduction

Sheet Pan Buffalo Chicken and Sweet Potato Bowls are a perfect weeknight meal that combines spicy, tangy flavors with hearty, wholesome ingredients. This easy one-pan recipe saves time on cleanup while delivering a satisfying and nutritious dinner.

A white bowl filled with several layers beginning with a base of orange roasted sweet potato wedges. On top of that, there are golden brown, crispy roasted cauliflower pieces showing some charred edges. Scattered among the vegetables are small pieces of purple-red onion and chopped green herbs. The whole dish is generously drizzled with a creamy white sauce that has visible green specks, adding texture and freshness to the plate. A metal spoon is resting inside the bowl, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Cube the sweet potatoes and cut the broccoli into florets. Toss both with olive oil, salt, and pepper until well coated.
Step 3: Spread the sweet potatoes on one half of the baking sheet and the chicken breasts on the other half. Drizzle a little olive oil over the chicken.
Step 4: Pour the buffalo sauce over the chicken. If using, mix honey into the sauce for a hint of sweetness before adding.
Step 5: Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
Step 6: Let the chicken rest for a few minutes before serving. Drizzle extra buffalo sauce over the bowls if desired.

Tips & Variations

For extra crispiness, broil the sweet potatoes for 2-3 minutes at the end of roasting.
Substitute chicken thighs for a juicier option, adjusting baking time as needed.
Add cooked quinoa or brown rice to the bowls for a more filling meal.
Use ranch or blue cheese dressing as a cool topping to balance the buffalo heat.
Roast the broccoli alongside the sweet potatoes for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To avoid drying out the chicken, add a splash of water or extra buffalo sauce before reheating.

How to Serve

A white bowl holds a layered dish with roasted, golden-orange sweet potato pieces at the bottom. On top of the sweet potatoes, there is a creamy white sauce drizzled generously, dotted with small purple onion bits and chopped green herbs. A silver spoon is placed inside the bowl, resting on the side. The bowl sits on a white marbled surface with more roasted sweet potatoes visible in the background on a black tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen broccoli if fresh isn’t available. Just be sure to pat them dry and adjust roasting time slightly to avoid excess moisture.

Is this recipe spicy?

Buffalo sauce typically has a moderate level of heat, but you can control the spiciness by choosing a mild or hot buffalo sauce and adjusting the amount used. Adding honey also helps balance the heat with sweetness.

Sheet Pan Buffalo Chicken and Sweet Potato Bowls Recipe

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★★★★★

5 from 84 reviews

This Sheet Pan Buffalo Chicken and Sweet Potato Bowls recipe is a flavorful, healthy one-pan meal perfect for busy weeknights. Juicy chicken breasts are coated in tangy buffalo sauce and roasted alongside sweet potatoes and fresh broccoli, creating a balanced bowl full of protein, veggies, and a spicy kick. It’s easy to prepare and clean up with minimal fuss, ideal for a satisfying, nutrient-packed dinner.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Protein and Vegetables

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
2 medium sweet potatoes (about 2 cups cubed)
2 cups fresh broccoli florets

Sauce and Seasoning

2 tbsp olive oil
½ cup buffalo sauce
1 tbsp honey (optional)
Salt and pepper to taste

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare Vegetables: Cube the sweet potatoes into bite-sized pieces and cut the broccoli into florets. Toss both with olive oil, salt, and pepper until well coated for even roasting and flavor.
Arrange on Sheet Pan: Spread the sweet potatoes on one half of the baking sheet and place the chicken breasts on the other half. Drizzle additional olive oil over the chicken to keep it moist during roasting.
Apply Buffalo Sauce: Pour the buffalo sauce over the chicken breasts. If you prefer a slightly sweeter buffalo flavor, mix the honey into the buffalo sauce before drizzling.
Roast: Place the baking sheet in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork.
Rest and Serve: Remove from the oven and allow the chicken to rest for a few minutes. Optionally, drizzle extra buffalo sauce over the chicken and vegetables before serving to boost the flavor.

Notes

You can substitute chicken thighs for breasts if preferred, adjusting cooking time accordingly.
For extra crispiness, broil for 2-3 minutes after roasting.
Adding honey balances the spicy buffalo sauce, but it can be omitted for a purely spicy dish.
Serve with a side of rice, quinoa, or a green salad for a complete meal.
Ensure the chicken is fully cooked by using a meat thermometer to check for 165°F internal temperature.

Keywords: buffalo chicken, sweet potato, sheet pan dinner, healthy chicken recipe, easy weeknight meal, roasted vegetables, spicy chicken