Buffalo Chicken Sweet Potato Bowls
Flavorful buffalo chicken paired with roasted sweet potatoes and broccoli for an easy, one-pan meal perfect for busy nights or meal prep with minimal cleanup.
Equipment
- 1 baking sheet lined with parchment paper
Ingredients
- 3 to 4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 medium sweet potatoes cubed (about 2 cups)
- 2 tablespoons olive oil
- ½ cup buffalo sauce
- 2 cups fresh broccoli florets
- 1 tablespoon honey optional
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cube the sweet potatoes and cut the broccoli into florets; toss with olive oil, salt, and pepper until well coated.
- Arrange sweet potatoes on one half of the baking sheet and chicken breasts on the other; drizzle olive oil over both.
- Pour buffalo sauce over the chicken; mix honey into the sauce if desired.
- Roast for 25 to 30 minutes until chicken reaches 165°F internally and sweet potatoes are tender.
- Allow to rest before serving; drizzle extra buffalo sauce over the bowls if desired.
Notes
- Honey adds a balancing sweetness to the buffalo sauce.
- Use a meat thermometer to ensure safe chicken cooking.
- Store leftovers refrigerated up to 3 days.
- Great meal prep option, easy to reheat.