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A sheet pan filled with roasted buffalo chicken cubes and golden sweet potato cubes garnished with green onions.
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Sheet Pan Buffalo Chicken and Sweet Potato Bowls

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 415kcal

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.