Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

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

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

Savor a hearty yet balanced dish where tender, spicy buffalo chicken meets a naturally sweet baked potato, topped with a creamy Greek yogurt swirl and fresh, crisp celery. The combination offers a satisfying mix of textures and flavors perfect for any meal of the day.

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NUTRITION

345kcal
Protein
42.8g
Fat
7.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast (140g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon Buffalo Sauce (15g)

2 tablespoons Blue Cheese Crumbles (30g)

2 stalks Celery (80g)

Seasonings (Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork and bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the sweet potato bakes, season the chicken breast with garlic powder, salt, and pepper. Grill or sear the chicken in a non-stick pan over medium-high heat until cooked through, about 6-7 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with buffalo sauce and mix until evenly coated.

  • 4

    In another small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to enhance the creaminess. This will serve as your cooling drizzle.

  • 5

    Once the sweet potato is done, slice it open and fluff the inside with a fork. Spoon the buffalo chicken mixture into the sweet potato.

  • 6

    Drizzle the creamy Greek yogurt over the chicken, then top with blue cheese crumbles for an extra burst of flavor.

  • 7

    Garnish with fresh celery slices on the side for a refreshing crunch. Serve warm and enjoy your balanced, nutritious meal.

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

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

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Fresh Celery

Savor a hearty yet balanced dish where tender, spicy buffalo chicken meets a naturally sweet baked potato, topped with a creamy Greek yogurt swirl and fresh, crisp celery. The combination offers a satisfying mix of textures and flavors perfect for any meal of the day.

NUTRITION

345kcal
Protein
42.8g
Fat
7.5g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast (140g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tablespoon Buffalo Sauce (15g)

2 tablespoons Blue Cheese Crumbles (30g)

2 stalks Celery (80g)

Seasonings (Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato several times with a fork and bake directly on the oven rack for about 45 minutes or until tender.

  • 2

    While the sweet potato bakes, season the chicken breast with garlic powder, salt, and pepper. Grill or sear the chicken in a non-stick pan over medium-high heat until cooked through, about 6-7 minutes per side. Once cooked, shred the chicken using two forks.

  • 3

    In a bowl, combine the shredded chicken with buffalo sauce and mix until evenly coated.

  • 4

    In another small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to enhance the creaminess. This will serve as your cooling drizzle.

  • 5

    Once the sweet potato is done, slice it open and fluff the inside with a fork. Spoon the buffalo chicken mixture into the sweet potato.

  • 6

    Drizzle the creamy Greek yogurt over the chicken, then top with blue cheese crumbles for an extra burst of flavor.

  • 7

    Garnish with fresh celery slices on the side for a refreshing crunch. Serve warm and enjoy your balanced, nutritious meal.