Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

A mouthwatering combination of tender buffalo-spiced chicken and smooth, creamy nonfat Greek yogurt tucked inside a roasted sweet potato, crowned with crisp, refreshing celery. This dish offers a delightful mix of textures and flavors—a spicy kick balanced by a cool creaminess and an added crunch.

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NUTRITION

316kcal
Protein
37.8g
Fat
2.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Buffalo Sauce

1 stalk Celery

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and poke several holes with a fork.

  • 3

    Place the sweet potato on a baking sheet and bake for 45-50 minutes until tender.

  • 4

    While the sweet potato bakes, season the chicken breast lightly with salt and pepper.

  • 5

    Cook the chicken breast in a non-stick skillet over medium heat until fully cooked, about 6-7 minutes per side, then shred or chop it into bite-sized pieces.

  • 6

    Warm the buffalo sauce slightly in a small saucepan or microwave, then stir it into the chicken, ensuring an even coating.

  • 7

    Once the sweet potato is ready, slice it open and fluff the insides with a fork.

  • 8

    Mix the nonfat Greek yogurt into the buffalo chicken to add a creamy texture.

  • 9

    Spoon the creamy buffalo chicken mixture into the sweet potato, and top with chopped celery for a refreshing crunch.

  • 10

    Serve immediately and enjoy your balanced, flavorful meal.

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken Stuffed Sweet Potatoes with Crunchy Celery

A mouthwatering combination of tender buffalo-spiced chicken and smooth, creamy nonfat Greek yogurt tucked inside a roasted sweet potato, crowned with crisp, refreshing celery. This dish offers a delightful mix of textures and flavors—a spicy kick balanced by a cool creaminess and an added crunch.

NUTRITION

316kcal
Protein
37.8g
Fat
2.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

2 tbsp Nonfat Greek Yogurt

1 tbsp Buffalo Sauce

1 stalk Celery

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, pat dry, and poke several holes with a fork.

  • 3

    Place the sweet potato on a baking sheet and bake for 45-50 minutes until tender.

  • 4

    While the sweet potato bakes, season the chicken breast lightly with salt and pepper.

  • 5

    Cook the chicken breast in a non-stick skillet over medium heat until fully cooked, about 6-7 minutes per side, then shred or chop it into bite-sized pieces.

  • 6

    Warm the buffalo sauce slightly in a small saucepan or microwave, then stir it into the chicken, ensuring an even coating.

  • 7

    Once the sweet potato is ready, slice it open and fluff the insides with a fork.

  • 8

    Mix the nonfat Greek yogurt into the buffalo chicken to add a creamy texture.

  • 9

    Spoon the creamy buffalo chicken mixture into the sweet potato, and top with chopped celery for a refreshing crunch.

  • 10

    Serve immediately and enjoy your balanced, flavorful meal.