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

Savor the flavorful combination of tender buffalo-spiced chicken nestled inside a perfectly baked sweet potato, topped with a cool and creamy Greek yogurt drizzle and a sprinkle of fresh green onions. This dish delivers a delightful balance of spicy and creamy notes, along with a satisfying mix of textures and a nourishing macro profile.

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NUTRITION

329kcal
Protein
42.6g
Fat
4.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast (142g)

1/3 cup Nonfat Greek Yogurt (80g)

1 tablespoon Buffalo Sauce (15g)

1 tablespoon chopped Green Onion (10g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, lightly prick with a fork, and place it on a baking sheet. Bake for about 45 minutes or until it is tender inside.

  • 3

    While the sweet potato is baking, season the chicken breast with salt and pepper. Grill or pan-cook the chicken until fully cooked, about 6-7 minutes per side depending on thickness.

  • 4

    Once cooked, dice the chicken into bite-sized pieces and toss it with the buffalo sauce.

  • 5

    In a small bowl, blend the nonfat Greek yogurt with a pinch of salt and pepper (if desired, you can add a tiny splash of buffalo sauce to impart extra flavor).

  • 6

    When the sweet potato is done, cut it open lengthwise and fluff the inside with a fork.

  • 7

    Fill the sweet potato with the buffalo chicken mixture and drizzle the creamy Greek yogurt sauce on top.

  • 8

    Garnish with chopped green onions and serve immediately.

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

Savor the flavorful combination of tender buffalo-spiced chicken nestled inside a perfectly baked sweet potato, topped with a cool and creamy Greek yogurt drizzle and a sprinkle of fresh green onions. This dish delivers a delightful balance of spicy and creamy notes, along with a satisfying mix of textures and a nourishing macro profile.

NUTRITION

329kcal
Protein
42.6g
Fat
4.8g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

5 ounces Chicken Breast (142g)

1/3 cup Nonfat Greek Yogurt (80g)

1 tablespoon Buffalo Sauce (15g)

1 tablespoon chopped Green Onion (10g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the sweet potato thoroughly, lightly prick with a fork, and place it on a baking sheet. Bake for about 45 minutes or until it is tender inside.

  • 3

    While the sweet potato is baking, season the chicken breast with salt and pepper. Grill or pan-cook the chicken until fully cooked, about 6-7 minutes per side depending on thickness.

  • 4

    Once cooked, dice the chicken into bite-sized pieces and toss it with the buffalo sauce.

  • 5

    In a small bowl, blend the nonfat Greek yogurt with a pinch of salt and pepper (if desired, you can add a tiny splash of buffalo sauce to impart extra flavor).

  • 6

    When the sweet potato is done, cut it open lengthwise and fluff the inside with a fork.

  • 7

    Fill the sweet potato with the buffalo chicken mixture and drizzle the creamy Greek yogurt sauce on top.

  • 8

    Garnish with chopped green onions and serve immediately.