Ingredients
Vegetables & Protein
- 3 cups cauliflower florets
- 1 large sweet potato, diced into small pieces
- 1 red onion, sliced
- 1.5 lbs chicken breast, cut into 1 inch chunks
- Green onions, for topping
- Feta cheese, for topping
Seasonings & Coating
- 2 tablespoons olive oil, divided
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 cup panko bread crumbs
Buffalo Honey Sauce
- 4 tablespoons mild buffalo sauce
- 2 tablespoons honey
Easy Ranch Coleslaw
- ⅓ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- Salt and black pepper, to taste
- 3 tablespoons fresh dill, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1.5 tablespoons vinegar
- 1 bag coleslaw mix
Instructions
- Preheat Oven and Prepare Vegetables: Preheat the oven to 400°F (204°C). Line a large sheet pan with parchment paper. In a bowl, combine the cauliflower florets, diced sweet potato, and sliced red onion. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, then toss to coat evenly. Spread the vegetables on the sheet pan and roast in the oven for 10 minutes.
- Coat the Chicken: While the vegetables are roasting, place the chicken chunks in a bowl. Add paprika, onion powder, garlic powder, panko bread crumbs, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and toss thoroughly to coat the chicken pieces evenly with the seasoning and breadcrumbs.
- Add Chicken and Continue Roasting: Remove the sheet pan from the oven after the initial 10 minutes. Add the coated chicken pieces to the vegetables on the pan, spreading them out evenly. Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Prepare Buffalo Honey Sauce and Toss: In a small bowl, whisk together the mild buffalo sauce and honey until blended. Once the chicken and vegetables have roasted, remove the pan from the oven and drizzle the buffalo honey sauce over the chicken and vegetables. Toss gently to coat everything evenly with the sauce. Place the pan back in the oven and bake for a further 5 minutes to set the sauce.
- Make the Ranch Coleslaw: While the chicken and vegetables finish baking, prepare the ranch coleslaw. In a mixing bowl, combine the plain Greek yogurt, mayonnaise, salt, black pepper, fresh dill, garlic powder, onion powder, and vinegar. Whisk together until smooth. Add the coleslaw mix and toss until all the vegetables are coated with the dressing.
- Assemble and Serve: Once the chicken and vegetables are done, remove from the oven. Plate the buffalo chicken and roasted vegetables, then top with chopped green onions and crumbled feta cheese. Serve with a generous scoop of the ranch coleslaw on the side or on top of the bowls for a refreshing, creamy contrast.
Notes
- For extra heat, use a hotter buffalo sauce or add cayenne pepper to the chicken coating.
- Cauliflower can be substituted with broccoli for variation.
- Make sure chicken pieces are uniform in size for even cooking.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- You can prep the components ahead of time and assemble just before baking.
- Leftovers can be stored in the refrigerator and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
