A meal that combines convenience with bold flavor, perfect for busy weeknights and meal prep. This dish brings together spicy chicken with healthy vegetables and is sure to please the whole family.
Ingredients
Scale:
1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup buffalo sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups broccoli florets
1 cup bell peppers, sliced
1 cup sweet potato, diced into 1-inch cubes
1 tablespoon olive oil for vegetables
1/2 cup crumbled blue cheese or feta (optional)
Fresh parsley or green onions for garnish
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the chicken breasts with olive oil, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until well-coated.
In another bowl, mix the broccoli, bell peppers, and sweet potatoes with olive oil, salt, and pepper. Toss until evenly coated.
On a large baking sheet lined with parchment paper, spread the chicken on one side and the vegetables on the other side, ensuring they are in a single layer.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven. Let the chicken rest for a few minutes, then slice it into bite-sized pieces. Divide the chicken and vegetables among bowls, and sprinkle with blue cheese or feta and fresh herbs if desired.
