Ingredients:

  • 1.5 lbs chicken breast, cubed into 1-inch pieces
  • 1/3 cup buffalo sauce
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 2 large sweet potatoes, peeled and cubed 1/2-inch
  • 1 head broccoli, cut into bite-sized florets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp sliced green onions
  • 1/4 cup crumbled blue cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the cubed chicken breast with 1 tbsp olive oil, buffalo sauce, and smoked paprika until well-coated.
  3. Spread the seasoned chicken on one side of the prepared baking sheet.
  4. On the other side of the pan, toss the cubed sweet potatoes and broccoli florets with 2 tbsp olive oil, garlic powder, salt, and pepper, ensuring they are in a single layer.
  5. Roast for 25–30 minutes, or until the chicken is opaque and the sweet potatoes are golden-brown and tender.
  6. Verify the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer.
  7. Divide the roasted chicken and vegetables equally into four bowls and garnish with green onions and crumbled blue cheese.