It is 6pm and you are likely feeling tired from the day. Dinner needs to happen fast without any extra stress for you. These Buffalo Chicken and Sweet Potato Bowls are the perfect solution for tonight. They are warm, spicy, and will make your whole house smell wonderful.
I love making this dish when the weather starts to turn cool. It is the ultimate comfort food that still feels light and fresh. You only need one pan and a few simple ingredients. This recipe delivers a filling and high-protein meal for your family. It is timely, delicious, and so easy to make right now.
Why This Recipe Is a Winner
You will love how simple this is to clean up after dinner. Using just one sheet pan means less time at the sink. This is perfect for busy fall weeknights when schedules are packed. It offers a great balance of healthy carbs and lean protein. Your family will enjoy the bold flavor of the buffalo sauce.
This recipe is also a dream for your weekly meal prep. The chicken and potatoes stay delicious even after reheating. You can feel good about serving wholesome ingredients to your loved ones. It is budget-friendly and uses items you likely already have. This dish truly makes healthy eating feel like a treat.
Simple Method
You do not need to be an expert to master this meal. We start by giving the sweet potatoes a head start in the oven. This ensures they become tender and golden by the end. Then, we add the buffalo-coated chicken to the same pan. Everything finishes cooking together for maximum flavor and efficiency.
Even if you are a beginner, you can do this with confidence. The steps are straightforward and require very little active work. You just chop, toss, and let the oven do the heavy lifting. Your kitchen will stay calm while dinner cooks itself. It is the stress-free way to feed your family tonight.
Ingredients You’ll Need
These ingredients are simple staples that create a flavor explosion in your mouth.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 cup buffalo hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced green onions for garnish
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and line a large rimmed sheet pan.
- Toss sweet potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread sweet potatoes in a single layer and roast for 15 minutes.
- Combine cubed chicken with remaining oil, buffalo sauce, and spices in a bowl.
- Slide potatoes to one side and place chicken on the other side.
- Roast for 15 to 20 minutes until chicken reaches 165°F (74°C).
- Garnish with green onions and serve with your favorite toppings.
Best Ways to Enjoy It
Serve these bowls warm while the chicken is still tender and juicy. I love adding a drizzle of creamy ranch dressing on top. You can also add blue cheese crumbles for extra tang. Set the table and enjoy a quiet moment with your family. This meal is satisfying and soul-warming on a chilly evening.
For a complete meal, serve this over a bed of fresh greens. You could also pair it with a side of steamed broccoli. If you are meal prepping, pack them into glass containers. They make perfect weekday lunches that you will actually look forward to. Your coworkers will definitely ask for the recipe.
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to four days. This makes it easy to plan your meals for the week. To reheat, use the microwave for about two minutes. You can also use the oven to keep the potatoes firm.
I do not recommend freezing this specific dish for long periods. The texture of the sweet potatoes can change when thawed. However, you can prep the ingredients a day in advance. Chop the chicken and potatoes to save time on busy nights. This keeps your evening routine smooth and easy.
Tips for Best Results
- Do not skip lining your pan with parchment paper for easy cleanup.
- Avoid crowding the pan so the potatoes can roast instead of steam.
- Cut your chicken cubes into even sizes for consistent cooking.
- Use a meat thermometer to ensure the chicken is perfectly cooked.
- Choose a mild buffalo sauce if you are cooking for kids.
- Add a squeeze of fresh lime juice for a bright finish.
- Make the chicken cubes small so they cook quickly and evenly.
- Use a large rimmed baking sheet to keep all the juices contained.
Ways to Switch It Up
- Swap sweet potatoes for cauliflower florets for a low-carb version.
- Use honey mustard sauce instead of buffalo for a sweeter flavor.
- Add sliced bell peppers to the pan for more color.
- Top with avocado slices for a boost of healthy fats.
- Try using chicken thighs for a more succulent and rich taste.
Common Questions
Can I use frozen sweet potatoes?
Yes, you can use frozen cubes to save even more time. Just be sure to adjust the roasting time as needed. They may not get as crispy as fresh potatoes.
Is this recipe very spicy?
The spice level depends on the buffalo sauce you choose to use. You can find mild versions at most grocery stores today. It is very easy to customize the heat for your family.
Do I have to peel the potatoes?
You do not have to peel them if you prefer the skin. Just make sure to scrub them very well before cutting. The skin adds extra fiber and texture to your bowl.
I hope these Buffalo Chicken and Sweet Potato Bowls bring ease to your kitchen. It is such a joy to share simple, healthy meals with you. Enjoy every spicy and sweet bite tonight!
— Katie Wood
Sheet Pan Buffalo Chicken and Sweet Potato Bowls
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 cup buffalo hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced green onions for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or a silicone baking mat.
- In a large mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper.
- Spread the sweet potatoes in a single layer on the prepared sheet pan and roast for 15 minutes to give them a head start.
- While the potatoes roast, combine the cubed chicken in the same mixing bowl with the remaining olive oil, buffalo sauce, and the remaining garlic and onion powders.
- Remove the sheet pan from the oven, slide the sweet potatoes to one side, and place the chicken cubes on the other side of the pan.
- Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Garnish with sliced green onions and serve immediately or distribute into meal prep containers with optional ranch dressing or blue cheese crumbles.
