YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Sweet Potatoes
Enjoy a flavorful twist on stuffed sweet potatoes, where tender baked sweet potatoes are loaded with savory shredded chicken tossed in a zesty buffalo sauce and creamy nonfat Greek yogurt. Topped with a crisp sprinkle of chopped celery and avocado, this dish offers a satisfying blend of textures and a kick of spice in every bite.
INGREDIENTS
1 medium Sweet Potato
4 ounces Chicken Breast, cooked
2 tablespoons Buffalo Sauce
3 tablespoons Nonfat Greek Yogurt
1/4 cup chopped Celery
1/4 Avocado
PREPARATION
Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and bake on a lined baking sheet for 40-45 minutes until tender.
While the sweet potato is baking, shred or dice the cooked chicken breast. In a bowl, combine the chicken with the buffalo sauce and nonfat Greek yogurt, stirring until the chicken is evenly coated.
Once the sweet potato is baked, slice it open lengthwise and gently fluff the inside with a fork.
Spoon the buffalo chicken mixture generously over the sweet potato.
Top with chopped celery and diced avocado for a refreshing crunch.
Serve immediately and enjoy your balanced, flavorful, and protein-packed meal.