Bold Buffalo Chicken and Roasted Sweet Potato Trays

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

Wash and peel 310g sweet potato, then dice it into small 1/2-inch cubes to ensure they cook quickly.

Wash 1 large red bell pepper, remove the stem and seeds, and chop into 1-inch pieces.

Slice 9.5 oz raw chicken breast into 1-inch bite-sized chunks.

Place the sweet potato cubes on the baking sheet and toss with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, and a pinch of salt and pepper.

Spread the potatoes in a single layer and roast in the oven for 15 minutes.

Remove the baking sheet from the oven. Add the 9.5 oz raw chicken pieces and chopped red bell pepper to the tray, tossing them with the partially roasted potatoes.

Return the tray to the oven and roast for an additional 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F and the potatoes are fork-tender.

While the tray finishes roasting, place 2 tsp unsalted butter in a small microwave-safe bowl and heat for 20 seconds until melted. Whisk in 3 tbsp buffalo hot sauce until smooth.

Once the chicken and vegetables are out of the oven, drizzle the buffalo sauce mixture over everything on the tray and toss gently to coat.

Transfer the mixture to a plate or meal prep container and sprinkle with 18g blue cheese crumbles while still warm.