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 the satisfying blend of tender roasted sweet potato filled with shredded chicken tossed in a spicy buffalo sauce and light Greek yogurt for a creamy finish. Fresh green onion and celery add a crisp bite to this balanced, flavorful meal.

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NUTRITION

337kcal
Protein
40.7g
Fat
6.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

1 Green Onion

1 Celery Stalk

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato and prick it a few times with a fork. Roast it directly on the oven rack for 45-50 minutes until tender.

  • 2

    While the sweet potato is roasting, prepare the chicken. If not already cooked, season a 4 oz chicken breast lightly with salt and pepper and roast or grill until thoroughly cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, mix the shredded chicken with 2 tablespoons of buffalo sauce and 2 tablespoons of nonfat Greek yogurt until the chicken is well-coated in a creamy, spicy mixture.

  • 4

    Finely chop the green onion and celery, then fold them into the chicken mixture for a fresh, crunchy texture.

  • 5

    When the sweet potato is done, slice it open lengthwise and fluff the inside with a fork. Spoon the buffalo chicken mixture generously on top of the sweet potato.

  • 6

    Serve immediately and enjoy your balanced, flavorful meal.

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 the satisfying blend of tender roasted sweet potato filled with shredded chicken tossed in a spicy buffalo sauce and light Greek yogurt for a creamy finish. Fresh green onion and celery add a crisp bite to this balanced, flavorful meal.

NUTRITION

337kcal
Protein
40.7g
Fat
6.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 oz Chicken Breast

2 tbsp Nonfat Greek Yogurt

2 tbsp Buffalo Sauce

1 Green Onion

1 Celery Stalk

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato and prick it a few times with a fork. Roast it directly on the oven rack for 45-50 minutes until tender.

  • 2

    While the sweet potato is roasting, prepare the chicken. If not already cooked, season a 4 oz chicken breast lightly with salt and pepper and roast or grill until thoroughly cooked. Once done, shred the chicken using two forks.

  • 3

    In a small bowl, mix the shredded chicken with 2 tablespoons of buffalo sauce and 2 tablespoons of nonfat Greek yogurt until the chicken is well-coated in a creamy, spicy mixture.

  • 4

    Finely chop the green onion and celery, then fold them into the chicken mixture for a fresh, crunchy texture.

  • 5

    When the sweet potato is done, slice it open lengthwise and fluff the inside with a fork. Spoon the buffalo chicken mixture generously on top of the sweet potato.

  • 6

    Serve immediately and enjoy your balanced, flavorful meal.