YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Sweet Potatoes
Savor the bold flavors of tender buffalo chicken nestled inside a perfectly baked sweet potato, topped with a cool, creamy Greek yogurt drizzle for a satisfying balance of spice and creaminess.
INGREDIENTS
1 medium Sweet Potato
5 ounces Chicken Breast
2 tablespoons Buffalo Sauce
1 quarter-cup Nonfat Greek Yogurt
2 tablespoons chopped Green Onion
1 stick Celery, diced
PREPARATION
Preheat your oven to 400°F and scrub the sweet potato clean. Pierce it with a fork, then bake for about 45-50 minutes until tender.
Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked through, about 6-7 minutes per side. Once cooked, dice or shred the chicken.
In a bowl, mix the shredded chicken with buffalo sauce until evenly coated.
Cut the baked sweet potato in half lengthwise and gently flake the inside with a fork, creating a soft well.
Top the sweet potato with the buffalo chicken, then drizzle nonfat Greek yogurt over the filling. Garnish with chopped green onion and diced celery for a fresh crunch.
Serve warm and enjoy the balanced blend of spicy, creamy, and hearty flavors.