Description
Sheet Pan Buffalo Chicken Bowls are a quick, versatile, and utterly delicious weeknight meal combining tender chicken, roasted vegetables, and a zesty buffalo sauce.
Ingredients
Scale
- 1.5 pound boneless skinless chicken breasts
- 3 cup cauliflower florets
- 1 large sweet potato, diced
- 1 small red onion, sliced
- 2 tablespoon olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup buffalo hot sauce
- 1 tablespoon honey
- 2 tablespoon unsalted butter, melted
- 2 cup coleslaw mix
- 3 tablespoon ranch dressing
- 1 tablespoon apple cider vinegar
- 2 cup cooked white rice or quinoa
Instructions
- Preheat oven to 400°F and line a large sheet pan with parchment paper.
- Toss the cauliflower, sweet potato, and red onion with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread evenly on the sheet pan and roast for 10 minutes.
- While the veggies roast, toss the cubed chicken with the remaining olive oil, paprika, garlic powder, onion powder, panko breadcrumbs, salt, and pepper until well-coated.
- After the first 10 minutes, remove the pan from the oven. Push the roasted vegetables to the side and add the seasoned chicken in a single layer in the center. Return the pan to the oven and bake for 20 minutes until cooked through.
- In a small bowl, whisk together the buffalo sauce, honey, and melted butter until fully combined.
- Drizzle the buffalo honey sauce over both the chicken and vegetables. Toss gently to coat and bake for an additional 5 minutes.
- While everything finishes baking, toss the coleslaw mix with ranch dressing and apple cider vinegar in another bowl.
- To assemble the bowls, start with a scoop of cooked rice or quinoa at the base, then top with buffalo chicken and roasted vegetables. Add a scoop of ranch coleslaw, sprinkle crumbled feta or blue cheese, followed by sliced green onions, and finish with an extra drizzle of ranch dressing.
Notes
Feel free to adjust the spiciness by choosing a milder or hotter buffalo sauce. You can also swap the chicken for turkey or tofu for a vegetarian twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg