Sheet Pan Buffalo Chicken and Sweet Potato Bowls

Ingredients

1 pound Boneless, Skinless Chicken Breasts (or use shrimp)

1 cup Buffalo Sauce Mix with honey for milder taste

2 cups Sweet Potatoes Can be swapped for butternut squash

1 cup Broccoli, bell peppers or zucchini

3 tablespoons Olive Oil

Directions

Preheat oven to 400°F (200°C). Line your baking sheet with parchment paper.

Cut sweet potatoes into bite-sized cubes and broccoli into florets. Toss sweet potatoes in olive oil with salt and pepper.

Spread sweet potatoes on one half of the baking sheet; place chicken breasts on the other half. Drizzle olive oil over both.

Pour buffalo sauce over the chicken. Mix in honey for sweetness if desired.

Bake for 25-30 minutes until chicken reaches 165°F and sweet potatoes are tender and crispy.

Let the dish rest for a few minutes, then drizzle with additional buffalo sauce before serving.