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 satisfying bowl of flavors with tender chicken tossed in a tangy buffalo sauce nestled inside a baked sweet potato, then topped with a creamy blend of Greek yogurt and melted low-fat cheddar cheese, balanced with a sprinkle of fresh green onions. This dish strikes the perfect balance between heat, creaminess, and wholesomeness.

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NUTRITION

378kcal
Protein
48.1g
Fat
7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast

2 tablespoons Buffalo Sauce

2 ounces Plain Nonfat Greek Yogurt

1 ounce Low-Fat Cheddar Cheese

2 tablespoons chopped Green Onions

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork, place on a baking sheet, and bake for about 45-50 minutes until tender.

  • 2

    While the sweet potato bakes, season the chicken breast lightly with salt and pepper and cook in a skillet over medium heat until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, toss the shredded chicken with the buffalo sauce until evenly coated.

  • 4

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

  • 5

    Top the sweet potato with the buffalo chicken, then add a dollop of Greek yogurt and sprinkle the low-fat cheddar cheese on top.

  • 6

    Garnish with chopped green onions and serve immediately.

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 satisfying bowl of flavors with tender chicken tossed in a tangy buffalo sauce nestled inside a baked sweet potato, then topped with a creamy blend of Greek yogurt and melted low-fat cheddar cheese, balanced with a sprinkle of fresh green onions. This dish strikes the perfect balance between heat, creaminess, and wholesomeness.

NUTRITION

378kcal
Protein
48.1g
Fat
7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast

2 tablespoons Buffalo Sauce

2 ounces Plain Nonfat Greek Yogurt

1 ounce Low-Fat Cheddar Cheese

2 tablespoons chopped Green Onions

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork, place on a baking sheet, and bake for about 45-50 minutes until tender.

  • 2

    While the sweet potato bakes, season the chicken breast lightly with salt and pepper and cook in a skillet over medium heat until fully cooked. Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, toss the shredded chicken with the buffalo sauce until evenly coated.

  • 4

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

  • 5

    Top the sweet potato with the buffalo chicken, then add a dollop of Greek yogurt and sprinkle the low-fat cheddar cheese on top.

  • 6

    Garnish with chopped green onions and serve immediately.