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

Savor a modern twist on a classic favorite with tender, shredded buffalo chicken nestled in a baked sweet potato, elevated by a creamy, nonfat Greek yogurt drizzle. This dish balances the sweetness of the potato with the spicy tang of buffalo sauce, creating a hearty, comforting meal that invigorates your taste buds with every bite.

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NUTRITION

346kcal
Protein
45.3g
Fat
5.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Buffalo Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 Celery Stalk

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato well and prick it several times with a fork. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 3

    While the potato bakes, season the chicken breast lightly with salt and pepper. Cook it in a skillet over medium heat (or bake at 375°F for about 20-25 minutes) until fully cooked. Allow it to cool and then shred it using two forks.

  • 4

    In a mixing bowl, combine the shredded chicken with the buffalo sauce and Greek yogurt. Stir well to evenly coat the chicken with the sauce and creaminess.

  • 5

    Once the sweet potato is done, slice it open lengthwise and gently fluff the interior with a fork.

  • 6

    Fill the sweet potato with the creamy buffalo chicken mixture.

  • 7

    Garnish with a chopped celery stalk for an added crunch and a fresh note.

  • 8

    Serve immediately and enjoy the blend of spicy, creamy, and hearty flavors.

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

Savor a modern twist on a classic favorite with tender, shredded buffalo chicken nestled in a baked sweet potato, elevated by a creamy, nonfat Greek yogurt drizzle. This dish balances the sweetness of the potato with the spicy tang of buffalo sauce, creating a hearty, comforting meal that invigorates your taste buds with every bite.

NUTRITION

346kcal
Protein
45.3g
Fat
5.3g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Sweet Potato

1 tbsp Buffalo Sauce

1/4 cup Plain Nonfat Greek Yogurt

1 Celery Stalk

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato well and prick it several times with a fork. Place it on a baking sheet and bake for about 45 minutes or until tender.

  • 3

    While the potato bakes, season the chicken breast lightly with salt and pepper. Cook it in a skillet over medium heat (or bake at 375°F for about 20-25 minutes) until fully cooked. Allow it to cool and then shred it using two forks.

  • 4

    In a mixing bowl, combine the shredded chicken with the buffalo sauce and Greek yogurt. Stir well to evenly coat the chicken with the sauce and creaminess.

  • 5

    Once the sweet potato is done, slice it open lengthwise and gently fluff the interior with a fork.

  • 6

    Fill the sweet potato with the creamy buffalo chicken mixture.

  • 7

    Garnish with a chopped celery stalk for an added crunch and a fresh note.

  • 8

    Serve immediately and enjoy the blend of spicy, creamy, and hearty flavors.