Description
Sheet Pan Buffalo Chicken and Sweet Potato Bowls are a delightful one-pan meal that combines the spicy zing of buffalo sauce with the sweet, earthy flavor of roasted sweet potatoes. This dish is perfect for busy weeknights or lazy weekends, offering a colorful and satisfying option that’s both nutritious and easy to prepare. With minimal cleanup, it’s an ideal choice for meal prep or family dinners.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 2 tbsp olive oil
- ¾ cup buffalo sauce
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes in olive oil, salt, pepper, and paprika; spread on one side of the baking sheet.
- Season chicken breasts with salt, pepper, garlic powder, and paprika; place on the other side of the baking sheet.
- Bake for about 25 minutes until chicken reaches an internal temperature of 165°F (74°C) and sweet potatoes are tender.
- Drizzle buffalo sauce over chicken and sweet potatoes; toss gently and return to the oven for an additional 5 minutes.
- Serve warm with optional toppings like avocado or blue cheese.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 410
- Sugar: 7g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg
Keywords: - For added flavor, marinate chicken in buffalo sauce overnight. - Customize by substituting sweet potatoes with butternut squash or adding vegetables like broccoli or bell peppers. - Store leftovers in an airtight container for up to four days; reheat in the microwave or oven.