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 vibrant and flavorful dish featuring a roasted sweet potato loaded with tender buffalo-spiced chicken, a creamy nonfat Greek yogurt sauce with a kick of hot sauce, and a touch of creamy avocado for richness. Perfect for a balanced meal that satisfies both comfort and nutrition.

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NUTRITION

388kcal
Protein
40.9g
Fat
11.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Chicken Breast (113g)

2 tablespoons Plain Nonfat Greek Yogurt (28g)

1 tablespoon Frank's RedHot Sauce (15g)

1/2 Avocado (50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and poke several holes in it with a fork. Place it on a baking sheet and roast for 45-50 minutes or until tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with your favorite spices. Grill or roast the chicken until cooked through (about 15-20 minutes), then shred it using two forks.

  • 4

    In a small bowl, mix the shredded chicken with Frank's RedHot Sauce and plain nonfat Greek yogurt to create a creamy buffalo chicken mixture.

  • 5

    Once the sweet potato is done, slice it open and gently mash the interior with a fork.

  • 6

    Top the mashed sweet potato with the buffalo chicken mixture and finish by adding slices or chunks of avocado on top.

  • 7

    Serve warm and enjoy this nutritious and 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 a vibrant and flavorful dish featuring a roasted sweet potato loaded with tender buffalo-spiced chicken, a creamy nonfat Greek yogurt sauce with a kick of hot sauce, and a touch of creamy avocado for richness. Perfect for a balanced meal that satisfies both comfort and nutrition.

NUTRITION

388kcal
Protein
40.9g
Fat
11.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Chicken Breast (113g)

2 tablespoons Plain Nonfat Greek Yogurt (28g)

1 tablespoon Frank's RedHot Sauce (15g)

1/2 Avocado (50g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly and poke several holes in it with a fork. Place it on a baking sheet and roast for 45-50 minutes or until tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with your favorite spices. Grill or roast the chicken until cooked through (about 15-20 minutes), then shred it using two forks.

  • 4

    In a small bowl, mix the shredded chicken with Frank's RedHot Sauce and plain nonfat Greek yogurt to create a creamy buffalo chicken mixture.

  • 5

    Once the sweet potato is done, slice it open and gently mash the interior with a fork.

  • 6

    Top the mashed sweet potato with the buffalo chicken mixture and finish by adding slices or chunks of avocado on top.

  • 7

    Serve warm and enjoy this nutritious and flavorful meal.