YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Sweet Potatoes
Enjoy a healthy fusion of spicy buffalo chicken and creamy Greek yogurt nestled inside a perfectly baked sweet potato. Tender shredded chicken is tossed in a tangy buffalo sauce, then combined with light Greek yogurt to create a luscious, protein-packed filling. Finished with a sprinkle of crisp green onions and celery for an added crunch, this dish is a comforting yet energizing meal ideal for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 medium Sweet Potato
2 tablespoons Buffalo Sauce
2 ounces Non-fat Greek Yogurt
2 tablespoons Green Onions, chopped
1 stalk Celery, diced
PREPARATION
Preheat your oven to 400°F and scrub the sweet potato clean.
Pierce the sweet potato several times with a fork, then place it on a baking sheet and bake for 45-55 minutes until tender.
While the sweet potato is baking, season the chicken breast lightly with salt and pepper. Grill or bake the chicken until cooked through, then shred it using two forks.
In a bowl, combine the shredded chicken with buffalo sauce and non-fat Greek yogurt until well mixed.
Once the sweet potato is done, let it cool slightly, then make a slit lengthwise and gently fluff the inside with a fork.
Spoon the creamy buffalo chicken mixture into the baked sweet potato.
Top with chopped green onions and diced celery for an extra burst of freshness and crunch.
Serve immediately and enjoy your protein-packed, flavorful meal.