You need these Buffalo Chicken and Sweet Potato Bowls. It has creamy coleslaw, buffalo honey sauce, sheet pan chicken and potato, so good!
Sheet pan meals are a staple for weeknight dinners, and the key to keeping them exciting is by switching up the sauces and flavours. For example, I do a honey mustard chicken sheet pan, miso salmon sheet pan, and recently, this sheet pan chicken and potato with buffalo sauce.
Buffalo sauce is one of the best punchy sauces, with a bit of sweet and spice. I like making buffalo tofu and buffalo chicken tenders, and the flavours really shine through in these buffalo chicken and sweet potato bowls. Paired with a creamy coleslaw to balance the heat, this is a flavourful dinner your whole family will love!
Why This Recipe Is Dietitian Approved
- Balanced meal. Bowl style meals are my go-to because they're so easy to make balanced and pack in the nutrients. We have chicken for high quality protein, lots of fibre and colour in the sweet potato and veggies, plus healthy fats in our dressing.
- Minimal prep. Sheet pan meals are easy because everything just cooks at once.
- Ready in 40 minutes. All my weeknight meals need to be done in under an hour, and this is a great option for those busy nights when you still want something yummy and balanced.
Ingredients
Chicken. I used chicken breast as our lean source of protein in this recipe. Chicken thighs will also work great if you prefer.
Spices. Paprika, garlic powder, onion powder, salt and black pepper are the only spices you need.
Panko. For a little crunch, we add panko breadcrumbs to our chicken.
Cauliflower. A great source of fibre and vitamin C, plus you can use fresh or frozen. I personally love using frozen cauliflower (just defrost it first).
Sweet potato. All you need is one whole sweet potato (you don't even need to peel it) just make sure you wash it thoroughly.
Red onion. For the perfect blend of sharp yet sweet flavour to bring some depth to these bowls.
Buffalo sauce. For spice and a punchy flavour that makes these bowls shine! I like using Franks mild buffalo sauce for this recipe.
Honey. This helps cut the spiciness of the sauce a little.
Feta cheese. The perfect salty pairing with a spice forward recipe. Plus, I think every bowl tastes better with some variation of cheese!
Green onions. A fresh topping to balance out the spice in the buffalo sauce.
For the coleslaw:
Coleslaw mix. Bagged coleslaw mix is my hack for getting more veggies into any recipe. If you prefer to make your own, you can finely slice up some cabbage and carrots.
Greek yogurt. I recommend 2% Greek yogurt for the perfect mix of creamy and light.
Mayonnaise. I always use a little bit of mayo, to add some creaminess and cut the tanginess of Greek yogurt. You can always skip it, but a little goes a long way.
Fresh dill. To bring the freshness and zest any ranch dressing needs.
Vinegar. Every good coleslaw needs a little vinegar in the dressing for acidity.
Spices. All you need is onion powder, garlic powder alt and black pepper.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F. Line a large sheet pan with parchment paper.
- Add cauliflower, sweet potato and red onion drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss. Place in the oven for 10 minutes.
- While the vegetables are in the oven, coat the chicken in the paprika, onion powder, garlic powder salt and black pepper. Drizzle with the additional 1 tablespoon of olive oil.
- Remove the vegetables from the oven and add the chicken. Place the pan back in the oven for 20 minutes or until the chicken is fully cooked.
- Whisk together the buffalo sauce and honey. Drizzle the sauce over the chicken and vegetables and toss to coat. Bake for an additional 5 minutes.
- While the chicken and vegetables are baking, mix together the coleslaw dressing and toss with the coleslaw mix.
- Once the chicken and vegetables are cooked top with green onions and feta and serve topped with coleslaw.
Substitutions and Variations
To make gluten-free: replace the panko breadcrumbs with a gluten free breadcrumb such as these.
To make dairy-free: replace the Greek yogurt in the dressing with a dairy-free yogurt of choice and substitute the feta with a dairy-free cheese (or leave it out of the recipe).
To make nut-free: this recipe is naturally nut-free.
Chicken breasts can be swapped for chicken thighs. If you don't have panko, regular breadcrumbs also work.
Looking for added fiber? Add some chickpeas to the sheet pan and roast them with everything else.
Looking for more veggies? Carrots would be an amazing addition to this recipe.
Get creative, you can really customize based on your nutrition goals and what's in your fridge.
Equipment
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Top Tips for Success
If you are not a fan of spice, substitute half of the buffalo sauce with barbeque sauce. If you like more spice, reduce the honey and replace with more buffalo sauce or opt for a spicier buffalo sauce option.
Frequently Asked Questions
I use Franks mild buffalo sauce however Primal Kitchen also has a great buffalo sauce I enjoy. I suggest ensuring your sauce is MILD before adding to this recipe.
More Weeknight Dinner Recipes
If you loved this sheet pan buffalo chicken recipe, try these next:
- Buffalo Chicken Rice Bowls
- Buffalo Chicken Spaghetti Squash Casserole
- Buffalo Ranch Tuna Stuffed Peppers
- Air Fryer Buffalo Chicken Tenders
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this sheet pan chicken and potato, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Ingredients
- 3 cups cauliflower florets
- 1 large sweet potato diced into small pieces
- 1 red onion sliced
- 2 tablespoon olive oil divided
- 1.5 lbs chicken breast cut into 1 inch chunks
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- 1 cup panko bread crumbs
- Black pepper to taste
- Green onions for topping
- Feta cheese for topping
Buffalo Honey Sauce:
- 4 tablespoon buffalo sauce mild
- 2 tablespoon honey
Easy Ranch Coleslaw:
- ⅓ cup plain greek yogurt
- 2 tablespoon mayonnaise
- Salt and black pepper to taste
- 3 tablespoon fresh dill finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5 tablespoon vinegar
- 1 bag coleslaw mix
Instructions
- Preheat the oven to 400F. Line a large sheet pan with parchment paper.
- Add cauliflower, sweet potato and red onion drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss. Place in the oven for 10 minutes.
- While the vegetables are in the oven, coat the chicken in the paprika, onion powder, garlic powder , panko breadcrumbs, salt and black pepper. Drizzle with the additional 1 tablespoon of olive oil. Remove the vegetables from the oven and add the chicken. Place the pan back in the oven for 20 minutes or until the chicken is fully cooked.
- Whisk together the buffalo sauce and honey. Drizzle the sauce over the chicken and vegetables and toss to coat. Bake for an additional 5 minutes.
- While the chicken and vegetables are baking, mix together the coleslaw dressing and toss with the coleslaw mix.
- Once the chicken and vegetables are cooked top with green onions and feta and serve topped with coleslaw.
Sierra says
My family loved this! The slaw is amazing with that fresh dill, and the oven baked chicken nugget vibe was 10/10. When I make it again I'll probably double the sauce, but that comes down to personal preference. This is a great recipe!
Erica says
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Madison says
Loved this recipe so much! Not the biggest cauliflower fan but loved this! The chicken is a new hack for satisfying that crispy chicken craving in a little healthier way and the slaw is a home run! Def new fav lunch!