Description
This sheet-pan casserole is the ultimate weeknight win: tender shredded chicken tossed in tangy buffalo sauce, caramelized sweet potatoes, and crisp-tender broccoli, finished with a creamy ranch drizzle. It’s gluten-free, high-protein, and meal-prep friendly.
Ingredients
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2 large sweet potatoes, peeled and cubed (~½-inch)
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1½ lbs cooked, shredded chicken (rotisserie or poached/baked)
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2 cups broccoli florets (or cauliflower)
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2 tbsp olive oil (or avocado oil)
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½ cup buffalo sauce (adjust to taste)
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¼ cup ranch dressing (plus extra for drizzling)
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Salt and pepper, to taste
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Optional: chopped green onion or parsley for garnish
Chef’s Tip: Evenly sized sweet potato cubes ensure consistent roasting; toss them in oil by hand for a glossy, crisp finish.
Instructions
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Preheat Oven: 400°F (200°C).
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Roast Sweet Potatoes: Toss cubes with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast 20 minutes.
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Prep Chicken: Mix shredded chicken with buffalo sauce and ranch in a large bowl. Adjust heat level as desired.
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Add Broccoli: Remove sheet pan from oven, toss in broccoli florets, and return pan to oven for 5 minutes.
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Assemble Casserole: Spread buffalo chicken over the sweet potatoes and broccoli. Return to oven 10–15 minutes until heated through and edges slightly crisp.
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Finish & Serve: Drizzle with extra ranch and garnish with green onion or parsley. Serve family-style, on plates, or portion into meal prep containers.
Notes
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Cube sweet potatoes uniformly for even roasting.
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Add broccoli midway to prevent mushiness.
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Adjust spice for kids by using mild buffalo sauce or setting aside unspiced portions.
Nutrition
- Calories: 420 Cal Per Serving
- Fat: 18g
- Carbohydrates: 28g
- Protein: 38g