Sheet Pan Buffalo Chicken & Sweet Potato Bowls (Print Version)

Sheet Pan Buffalo Chicken & Sweet Potato Bowls offer an easy, flavorful dinner. Enjoy tender chicken, roasted sweet potatoes, and a spicy kick.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ Hearty Sheet Pan Foundations

01 - 2 lbs sweet potatoes, peeled and diced into 1-inch cubes
02 - 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
03 - 3 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - Salt and freshly ground black pepper, to taste

→ Fiery Buffalo Glaze

07 - 1/2 cup Frank's RedHot Original Hot Sauce
08 - 1/4 cup unsalted butter, melted
09 - 1 tbsp apple cider vinegar
10 - 1 tsp garlic powder

→ Cooling Counterpoints & Garnish

11 - 1/4 cup ranch dressing, for serving
12 - 2 green onions, thinly sliced, for garnish
13 - 1/4 cup crumbled blue cheese, for garnish

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup, ensuring enough space for all ingredients for your Sheet Pan Buffalo Chicken & Sweet Potato Bowls | Easy Dinner. This prevents sticking and makes serving simple.
02 - In a large bowl, combine 2 lbs diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper. Toss well to coat evenly. Spread them in a single layer on one half of the prepared sheet pan.
03 - In the same bowl (or a separate one), toss 1 1/2 lbs chicken pieces with the remaining 1 tbsp olive oil, salt, and pepper. Arrange the chicken in a single layer on the other half of the sheet pan, next to the sweet potatoes.
04 - Place the sheet pan in the preheated oven. Roast for 20 minutes, flipping the chicken and sweet potatoes halfway through. This ensures even cooking and browning for your Sheet Pan Buffalo Chicken & Sweet Potato Bowls | Easy Dinner.
05 - While the chicken and sweet potatoes roast, prepare the buffalo glaze. In a small bowl, whisk together 1/2 cup Frank's RedHot Original Hot Sauce, 1/4 cup melted unsalted butter, 1 tbsp apple cider vinegar, and 1 tsp garlic powder until well combined.
06 - Remove the sheet pan from the oven. Add the chicken to the bowl with the buffalo glaze and toss to coat completely. Return the glazed chicken to the sheet pan alongside the sweet potatoes. Roast for another 10 minutes, or until the chicken is cooked through and the sweet potatoes are tender. This completes your Sheet Pan Buffalo Chicken & Sweet Potato Bowls | Easy Dinner.
07 - Divide the buffalo chicken and sweet potatoes among four bowls. Drizzle with 1/4 cup ranch dressing, then garnish with 2 thinly sliced green onions and 1/4 cup crumbled blue cheese. Serve immediately for best flavor.

# Notes:

01 - For extra crispiness on the sweet potatoes, ensure they are spread in a single layer without overcrowding the pan. If needed, use two sheet pans.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
03 - Feel free to substitute chicken thighs for breasts for a juicier result. Cauliflower florets can also be added to roast alongside the sweet potatoes for more veggies.
04 - Serve these bowls over a bed of fresh mixed greens or with a side of celery sticks and carrot sticks for a classic buffalo experience.

# Tools You'll Need:

01 - Large sheet pan
02 - large mixing bowls
03 - measuring cups
04 - measuring spoons
05 - sharp knife
06 - cutting board

# Nutrition Facts (Per Serving):

Calories: 745 kcal
Total Fat: 35 g
Total Carbohydrate: 47 g
Protein: 51 g

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