YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Sweet Potatoes
Enjoy a flavorful twist on the traditional stuffed potato with tender, buffalo-spiced chicken, sweet roasted potato, and a creamy, tangy Greek yogurt drizzle that perfectly balances the heat and creaminess for a satisfying meal.
INGREDIENTS
1 medium Sweet Potato (150g)
5 ounces Chicken Breast (142g)
1 tbsp Hot Sauce
1/4 cup Nonfat Greek Yogurt (60g)
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pierce the sweet potato several times with a fork, drizzle with olive oil, and season lightly with salt. Bake directly on the oven rack for 45-50 minutes until tender.
While the sweet potato bakes, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-7 minutes per side. Once done, shred the chicken using two forks.
In a bowl, mix the shredded chicken with the hot sauce. Taste and adjust the sauce as needed.
When the sweet potato is cooked, slice it open lengthwise and gently fluff the inside with a fork.
Top the sweet potato with the buffalo chicken mixture.
Drizzle nonfat Greek yogurt over the top for a creamy finish. Enjoy your balanced, protein-packed meal!