Preheat and prep. Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels.

Season the chicken. In a bowl, toss chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread evenly on half of the sheet pan.

Chop the veggies. Cut broccoli into florets, slice carrots into coins, and dice bell pepper. Toss with a little olive oil, salt, and pepper. Spread on the other half of the pan. Add celery later for crunch if you prefer it raw.

Roast. Bake for 18–22 minutes, flipping chicken once. Cook until the internal temperature hits 165°F (74°C) and veggies are tender with crisp edges. Remove from the oven and rest the chicken for 5 minutes.

Cook your carb base. While the pan roasts, cook rice or quinoa according to package directions. For roasted potatoes, cube and roast on a second pan with oil, salt, and pepper for 25–30 minutes.

Toss with Buffalo sauce. Slice or cube the chicken. Mix Buffalo sauce with melted butter (optional for richness). Toss chicken in the sauce until coated. If you like extra heat, reserve a little sauce to drizzle on top later.

Make the ranch (if homemade). Stir together Greek yogurt, mayo, lemon juice, dill, garlic powder, onion powder, water, salt, and pepper. Adjust thickness to your liking. Homemade ranch stays thicker and tangier than most bottled versions.

Assemble the bowls. Divide your carb base among containers. Top with Buffalo chicken and roasted veggies. Add sliced celery and bell pepper if you want crunch. Drizzle 1–2 tablespoons ranch over each, or pack it in a small side cup to keep it separate.

Garnish and finish. Sprinkle with green onions or parsley. Add crumbled blue cheese if you love that classic wing flavor. Let cool for 15–20 minutes before sealing the containers.