Description
Delight in the bold flavors of this Sheet Pan Buffalo Chicken & Broccoli—a quick and satisfying meal that’s perfect for busy weeknights!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- 4 cups fresh broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare Your Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Place them on one side of the prepared baking sheet.
- Toss That Broccoli: In a mixing bowl, combine broccoli florets with olive oil, salt, and pepper until well coated. Spread them out on the other side of the baking sheet next to the chicken.
- Time for Sauce: Drizzle buffalo sauce generously over both the chicken and broccoli.
- Roast Away: Place the baking sheet in the preheated oven and roast for about 20-25 minutes or until chicken is cooked through (internal temperature should reach 165°F/75°C) and broccoli is tender.
- Serve Up: Transfer everything onto plates and serve hot. Optionally drizzle more buffalo sauce for an extra kick!
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 340
- Sugar: 5g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
Keywords: For added flavor, consider marinating the chicken in buffalo sauce for an hour before cooking. Swap out broccoli for other veggies like cauliflower or bell peppers for variety. Store leftovers in an airtight container in the fridge for up to three days; reheat on a sheet pan at 350°F.