High Protein Buffalo chicken Sheetpan
I love a meal that comes together on one Sheetpan and this High Protein Buffalo Chicken Sheetpan is perfect to add to your easy dinner rotation! It’s made with a few simple ingredients and makes for the easiest meal to make during the week.
If you’re looking for an easy weeknight dinner that’s packed with protein, veggies, and tons of flavor, this High-Protein Buffalo Chicken Sheet Pan is one to add to your rotation. I love anything with buffalo chicken flavors, and this recipe brings all of that bold, tangy goodness together in the simplest way.
Everything cooks on one sheet pan, which means minimal prep, minimal cleanup, and dinner that practically makes itself. It’s the kind of meal that’s perfect for busy nights when you still want something nourishing and satisfying on the table. With plenty of protein, lots of colorful veggies, and those classic buffalo flavors, this is an easy dinner that doesn’t sacrifice taste.
What you need for High Protein Buffalo Chicken Sheetpan:
- Boneless and Skinless Chicken Breast
- Cauliflower
- Red Bell Pepper
- Red onion
- Baby Gold Potatoes
- Buffalo Sauce
- Avocado Oil
- Cilantro
- Green onion
- Ranch Dressing
- Crumbled blue cheese
- Paprika
- Onion Powder
- Garlic Powder
- Sea Salt
- Black Pepper
How to make this sheetpan meal:
- Preheat oven to 425 degrees.
- Chop up all veggies and add to large bowl. Be sure to chop veggies to similar sizes so everything will cook evenly. Potatoes that are too large will take longer to bake. Mix with avocado oil and salt to coat.
- Cube chicken breast and add to a small bowl. Add avocado oil.
- Mix together seasonings: paprika, garlic powder, onion powder, salt and pepper. Mix together. Pour most of the seasoning mix on the chicken leaving some remaining to add on top of the veggies. Mix to combine.
- On large sheetpan, add veggies and chicken.
- Place in the oven to bake for 30-35 minutes or until chicken reaches an internal temperature of 165 degrees.
- Once cooked, remove from the oven and place chicken in small bowl. Mix with buffalo sauce and pour back on the sheetpan. Drizzle with ranch dressing, additional buffalo sauce, crumbled blue cheese, cilantro and green onion.
- Enjoy!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage.
If you want to switch it up, try doing this instead:
- Use veggies like different colored bell peppers or broccoli.
- Try it with your favorite buffalo sauce!
- Top it on rice, quinoa or in a pita to switch it up.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Buffalo Chicken Taquitos
- Buffalo Chicken Flatbread
- Harissa Chicken Thighs & Veggies Sheetpan
- Ground Beef and Bean Baked Tacos
FAQs:
I used this one and it’s one of my favorites to use in my buffalo recipes!
Yes! You can definitely switch up the veggies in this to use what you prefer or have on hand. The potatoes can be substituted for sweet potatoes and veggies can be switched up for more bell peppers, broccoli or yellow onion.
It’s important that you use a sheetpan large enough so everything isn’t overlapping. I like using this one!
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High Protein Buffalo Chicken Sheetpan
This sheetpan meal packs in all the flavor and so simple to add to your easy dinner rotation.
Ingredients
- 1.5lb boneless skinless chicken breast, cut into cubes
- 1 tbsp avocado oil
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup buffalo sauce
- 2 tbsp green onion
- 2 tbsp cilantro
- 2 tbsp crumbled blue cheese
- optional: drizzle of ranch dressing, drizzle of buffalo sauce
- for the veggies:
- 1 red bell pepper
- 3 cups baby gold potatoes, cut in halves
- 1 red onion
- 2 cups cauliflower
- 2 tbsp avocado oil
Instructions
- Preheat oven to 425 degrees.
- Chop up all veggies and add to large bowl. Be sure to chop veggies to similar sizes so everything will cook evenly. Potatoes that are too large will take longer to bake. Mix with avocado oil and salt to coat.
- Cube chicken breast and add to a small bowl. Add avocado oil.
- Mix together seasonings: paprika, garlic powder, onion powder, salt and pepper. Mix together. Pour most of the seasoning mix on the chicken leaving some remaining to add on top of the veggies. Mix to combine.
- On large sheetpan, add veggies and chicken.
- Place in the oven to bake for 30-35 minutes or until chicken reaches an internal temperature of 165 degrees.
- Once cooked, remove from the oven and place chicken in small bowl. Mix with buffalo sauce and pour back on the sheetpan. Drizzle with ranch dressing, additional buffalo sauce, crumbled blue cheese, cilantro and green onion.
- Enjoy!
