Sheet Pan Buffalo Chicken, Broccoli, and Baby Yukons
Servings 4
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken tenders; or boneless skinless breasts or thighs cut into bite-size pieces
- 2 tablespoons extra-virgin olive oil
- 4 cups broccoli florets (from 2 heads)
- 8 ounces baby Yukon Gold potatoes halved
- 1/2 cup Whole30-compatible Buffalo sauce
- 1/4 cup Clarified butter or ghee melted
- 4 green onions sliced
- Whole30-compatible ranch dressing (or Whole30 Ranch Dressing recipe)
Instructions
- PREHEAT the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- COMBINE the onion powder, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl
- ADD the chicken to one side of the lined baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat.
- SPRINKLE the chicken with the seasoning and toss again.
- PLACE the broccoli and potatoes, cut sides down, on the other half of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine.
- BAKE for 15 minutes, or until the chicken is cooked through (165°F), the broccoli is crisp-tender and lightly browned, and the potatoes are browned and tender.
- STIR together the Buffalo sauce and clarified butter in a small bowl. Pour over the chicken and toss to coat. (Leave the vegetables on the baking sheet.)
- RETURN to the oven for 5 minutes, until the sauce thickens slightly and the chicken looks glazed.
- SPRINKLE the green onions over the chicken, broccoli, and potatoes and serve with ranch dressing.