Creamy Buffalo Chicken Stuffed Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes

Enjoy a zesty twist on a comforting classic dish. Tender, shredded buffalo chicken is nestled into a baked sweet potato and smothered in a creamy, tangy Greek yogurt sauce for a delicious balance of spice and creaminess.

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NUTRITION

339kcal
Protein
42.3g
Fat
4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

4 oz Chicken Breast (113g)

1 tbsp Buffalo Sauce (15g)

2 tbsp Nonfat Greek Yogurt (30g)

1 stalk Green Onion (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Prick the sweet potato with a fork a few times and bake for 45-50 minutes until tender.

  • 3

    While the potato is baking, season the chicken breast with salt and pepper and cook in a non-stick skillet over medium heat until fully cooked (about 6-7 minutes per side). Once done, shred the chicken using two forks.

  • 4

    In a bowl, mix the shredded chicken with the buffalo sauce and 1 tablespoon of Greek yogurt, stirring thoroughly to coat all the pieces.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and fluff the inside with a fork.

  • 6

    Spoon the buffalo chicken mixture into the sweet potato and drizzle the remaining Greek yogurt on top.

  • 7

    Garnish with chopped green onion and season with additional salt and pepper if needed before serving.

Creamy Buffalo Chicken Stuffed Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes

Enjoy a zesty twist on a comforting classic dish. Tender, shredded buffalo chicken is nestled into a baked sweet potato and smothered in a creamy, tangy Greek yogurt sauce for a delicious balance of spice and creaminess.

NUTRITION

339kcal
Protein
42.3g
Fat
4g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

4 oz Chicken Breast (113g)

1 tbsp Buffalo Sauce (15g)

2 tbsp Nonfat Greek Yogurt (30g)

1 stalk Green Onion (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet.

  • 2

    Prick the sweet potato with a fork a few times and bake for 45-50 minutes until tender.

  • 3

    While the potato is baking, season the chicken breast with salt and pepper and cook in a non-stick skillet over medium heat until fully cooked (about 6-7 minutes per side). Once done, shred the chicken using two forks.

  • 4

    In a bowl, mix the shredded chicken with the buffalo sauce and 1 tablespoon of Greek yogurt, stirring thoroughly to coat all the pieces.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and fluff the inside with a fork.

  • 6

    Spoon the buffalo chicken mixture into the sweet potato and drizzle the remaining Greek yogurt on top.

  • 7

    Garnish with chopped green onion and season with additional salt and pepper if needed before serving.