YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Sweet Potatoes
Savor a delightful twist on a classic comfort meal—fluffy baked sweet potatoes filled with tender, shredded buffalo-infused chicken and a creamy, tangy Greek yogurt sauce. Garnished with crisp green onions, this dish delivers a balanced blend of spice and creaminess that's perfect for a hearty lunch or dinner.
INGREDIENTS
1 medium Sweet Potato
4 ounces Chicken Breast
1.5 tablespoons Buffalo Sauce
1/4 cup Non-fat Greek Yogurt
1 medium Green Onion
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato thoroughly and poke a few holes in it with a fork.
Place the sweet potato on a baking sheet and bake for 45-50 minutes until tender.
While the sweet potato bakes, season the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat until thoroughly cooked, about 6-7 minutes per side. Once cooked, shred the chicken using two forks.
In a small bowl, combine the shredded chicken with buffalo sauce until evenly coated.
When the sweet potato is done, slice it open lengthwise and fluff the insides with a fork.
Top the sweet potato with the buffalo chicken mixture. Drizzle the non-fat Greek yogurt over the top and sprinkle with chopped green onions for a fresh finish.
Enjoy your hearty and balanced meal!