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Sheet Pan Chicken and Cauliflower Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 15 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Sheet Pan Chicken and Cauliflower Bowls are a flavorful and nutritious meal perfect for a quick weeknight dinner. Featuring lightly breaded chicken breast chunks baked alongside seasoned cauliflower florets, then tossed in spicy buffalo sauce and served over fresh greens with ranch dressing, shredded carrots, cabbage, and blue cheese. Easy to assemble and packed with vibrant flavors and textures.

Ingredients

Chicken and Cauliflower

  • 2 pounds Frozen Lightly Breaded Chicken Breast Chunks (Just Bare or Kirkland)
  • 1 large head Cauliflower (or about 12 oz cauliflower florets)
  • 1 1/2 Tablespoons (24g) Olive Oil
  • 1 Tablespoon Ranch Seasoning

Sauce and Dressing

  • 1/2 cup (120g) Buffalo Sauce (Noble Made Mild recommended)
  • 1 cup (227g) Nonfat Greek Yogurt
  • 1 Tablespoon Ranch Seasoning
  • 1 Tablespoon Apple Cider Vinegar or Lemon Juice
  • 1/4 cup Milk (to desired consistency)

Bowl Ingredients

  • 1 pound Baby Spinach and Arugula (or preferred greens)
  • 8 oz Shredded Carrots
  • 8 oz Shredded Cabbage
  • 3 oz Blue Cheese (optional, can substitute with cheddar)
  • 12 oz Ranch Dressing (prepared from above sauce)

Instructions

  1. Preheat the Oven: Preheat your oven to 450ºF to ensure it is hot enough for roasting both the chicken and cauliflower evenly and quickly.
  2. Prepare the Cauliflower: Remove cauliflower florets from the head, rinse them thoroughly, and transfer to a large bowl. Toss the florets with olive oil and one tablespoon of ranch seasoning until evenly coated. Spread them out on a half sheet pan lined with parchment paper.
  3. Arrange the Chicken: Place the frozen chicken breast chunks on a separate half sheet pan, arranging them in a single layer for even cooking.
  4. Bake the Chicken and Cauliflower: Place the cauliflower on the middle rack of the oven and the chicken on the bottom rack. Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature 165ºF) and both the chicken and cauliflower are golden brown and slightly crispy.
  5. Prepare the Ranch Sauce and Bowl Ingredients: While the chicken and cauliflower bake, combine the nonfat Greek yogurt, remaining ranch seasoning, apple cider vinegar or lemon juice, and milk in a bowl. Adjust the milk quantity to reach your preferred ranch dressing consistency. Also, prep the greens, shredded carrots, cabbage, and crumble the blue cheese if using.
  6. Toss the Chicken in Buffalo Sauce: Once baked, transfer the chicken chunks to a bowl and toss thoroughly with the buffalo sauce until evenly coated.
  7. Assemble the Bowls: In serving bowls, distribute the baby spinach and arugula greens evenly. Top each bowl with approximately 6 ounces of buffalo chicken, one-sixth of the roasted cauliflower, about 1/2 ounce of blue cheese, 2 ounces of ranch dressing, and desired amounts of shredded carrots and cabbage. Serve immediately for best flavor and texture.

Notes

  • You can substitute blue cheese with cheddar if preferred or omit cheese for a milder flavor.
  • If fresh cauliflower is unavailable, frozen cauliflower florets can be used but reduce baking time slightly.
  • The ranch seasoning can be store-bought or homemade according to your taste preference.
  • Adjust the buffalo sauce amount to control spice level, using milder or hotter versions as desired.
  • This recipe is easily doubled or halved depending on serving needs.
  • For a gluten-free version, ensure the chicken chunks and ranch seasoning are gluten-free certified.

Find it online: https://evelynscooking.com/sheet-pan-chicken-and-cauliflower-bowls-recipe/