Buffalo Chicken Bake
To wrap up my birthday month, July, I wanted to share one of my go-to recipes: Buffalo Chicken Bake. A few years ago I found a simple dish with chicken and baked sweet potatoes tossed in a buffalo sauce. With time, I have adapted this recipe slightly to make it more flavorful. I typically use extra wing sauce from a previous dinner to make this dish, which saves on time. All in all, it’s a simple and comforting, yet delicious dish.
Buffalo Chicken Bake
Equipment
- 9x13 Baking Dish or Casserole Dish
Ingredients
- 1 lb Chicken, cubed
- 2 Sweet Potatoes, Cut into ½" cubes
- ½-¾ Cup Buffalo Wing Sauce (Use more or less depending on preference)
- ½ Cup Green Onions, Sliced
- ¼ Cup Bacon, cooked and crumbled (Roughly 2 slices)
- 2 TBSP Coconut Oil (For cooking)
- Salt & Pepper (To taste)
Instructions
- Preheat the oven to 400°F. While the oven is preheating, cube the chicken and sweet potatoes.
- In a 9x13 baking pan, toss cubed sweet potato in oil, salt, and pepper. Place the pan in the preheated oven, uncovered, and roast potatoes for 30-40 minutes.
- While the sweet potatoes are baking, cook chicken in oil, salt and pepper in a skillet over medium-low heat.
- Once the sweet potatoes are just starting to become tender, remove from the oven. Stir the potatoes to loosen any that may be sticking to the bottom of the pan. Add in chicken and wing sauce to roasted sweet potatoes and combine well so everything is coated in sauce. Return pan to the oven and bake for another 20 minutes.
- During the last 5 minutes of baking, stir in crumbled bacon and sliced green onions.
- Let cool slightly and serve with extra bacon, sauce and green onions.
Notes
- I love using my brother's wing sauce, Justin's Wing Sauce, but you can always use your favorite gluten free pre-made sauce, or something milder to lessen the spice.
- Feel free to use fresh or frozen sweet potatoes. Roast the frozen sweet potatoes per the package instructions.
- If you don't feel like cooking bacon, you can always use bacon bits!