Can I use chicken thighs instead of chicken breast?

Absolutely. Thighs stay extra juicy and are very forgiving if you roast a minute too long. Chicken breast works great if you want a leaner option.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs work, and crushed cornflakes can also add crunch in a pinch. If you need gluten-free, use gluten-free breadcrumbs.

How do I store leftovers?

Keep components in separate containers if you can (especially the coleslaw). Store in the fridge for 3–4 days . Reheat the chicken and veggies, then add the slaw fresh on top.

Can I meal prep these Sheet Pan Buffalo Chicken and Sweet Potato Bowls?

Yes! They’re fantastic for meal prep. Portion the chicken and veggies into containers, pack the slaw separately, and assemble when you’re ready to eat.

Can I make it less spicy?

Go with mild buffalo sauce, use a little less at first, and add more honey to soften the heat. You can also serve extra slaw on the side for a cooling bite.

30-Min Sheet Pan Buffalo Chicken and Sweet Potato Bowls That Feel Irresistible

Description

Sheet Pan Buffalo Chicken and Sweet Potato Bowls are a sweet-and-spicy one-pan dinner with roasted chicken, caramelized sweet potatoes, cauliflower, and a cool creamy dill coleslaw on top.

Ingredients

Scale

For the Sheet Pan

4 cups cauliflower florets (fresh or thawed if frozen)
2 medium sweet potatoes, washed and diced (about 1 ½ lbs)
1 medium red onion, sliced
3 tbsp olive oil, divided
1 tsp kosher salt (plus more to taste)
½ tsp black pepper

For the Chicken

1 ½ lbs chicken breast (or thighs), cut into bite-size pieces
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ cup panko breadcrumbs
½ tsp salt
¼ tsp black pepper

For the Buffalo Sauce

⅓ cup mild buffalo sauce
1 tbsp honey

For the Coleslaw

1 (8–10 oz) bag coleslaw mix (about 3–4 cups)
½ cup Greek yogurt
2 tbsp mayonnaise
1 tbsp vinegar (apple cider or white vinegar)
1 tbsp fresh dill, chopped (or 1 tsp dried)

For Serving

2 green onions, sliced
⅓ cup crumbled feta (optional)

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Instructions

Preheat the oven to 400°F (204°C).
Prep the veggies: In a large bowl, toss cauliflower, sweet potatoes, and red onion with 2 tbsp olive oil, salt, and pepper. Spread evenly on a sheet pan. Roast for 10 minutes.
Season the chicken: In the same bowl (no need to wash), toss chicken with paprika, garlic powder, onion powder, panko, salt, pepper, and 1 tbsp olive oil until coated.
Roast together: Remove pan from oven, add chicken over the veggies, and spread out evenly. Roast for 20 minutes, or until chicken reaches 165°F and sweet potatoes are tender.
Sauce it up: Mix buffalo sauce + honey. Drizzle over chicken and veggies, toss gently, then bake 5 more minutes.
Make the coleslaw: Stir together Greek yogurt, mayo, vinegar, and dill. Toss with coleslaw mix until creamy.
Assemble bowls: Spoon buffalo chicken + veggies into bowls, top with coleslaw, green onions, and feta.

Notes

Chicken thighs stay extra juicy, but breasts work great for a lean option.

For less heat, use mild buffalo sauce and add extra honey to mellow it out.

Meal prep tip: Store the slaw separately so it stays crisp.

Leftovers: Keep in the fridge 3–4 days. Reheat chicken/veggies, then add slaw fresh.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Sheet Pan / Roasted
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 465 kcal
Sugar: 10 g
Sodium: 880 mg
Fat: 18 g
Saturated Fat: 4.5 g
Unsaturated Fat: 12.5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 42 g
Cholesterol: 115 mg