Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

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

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

Enjoy a delicious twist on chicken dinner with tender buffalo-seasoned chicken paired with roasted sweet potatoes and crisp celery. The dish is elevated by a silky, nonfat Greek yogurt cream that tames the heat of buffalo sauce, making each bite perfectly balanced and satisfying.

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NUTRITION

412kcal
Protein
51.3g
Fat
7.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Buffalo Sauce

2 tablespoons Nonfat Greek Yogurt

1 small Sweet Potato

1 stalk Celery

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the diced sweet potato in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix the buffalo sauce with 1 tablespoon of nonfat Greek yogurt.

  • 4

    Coat the chicken breast evenly with the buffalo sauce mixture.

  • 5

    Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and achieving a slight char.

  • 6

    In a separate small bowl, combine the remaining 1 tablespoon of Greek yogurt with a dash of buffalo sauce to create an extra drizzle for creaminess.

  • 7

    Slice the celery into sticks.

  • 8

    To plate, slice the chicken and arrange alongside the roasted sweet potatoes and fresh celery. Drizzle with the extra creamy buffalo yogurt mixture and serve.

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

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

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

YOUR SOLIN GENERATED RECIPE

Creamy Buffalo Chicken with Roasted Sweet Potatoes and Celery

Enjoy a delicious twist on chicken dinner with tender buffalo-seasoned chicken paired with roasted sweet potatoes and crisp celery. The dish is elevated by a silky, nonfat Greek yogurt cream that tames the heat of buffalo sauce, making each bite perfectly balanced and satisfying.

NUTRITION

412kcal
Protein
51.3g
Fat
7.4g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Buffalo Sauce

2 tablespoons Nonfat Greek Yogurt

1 small Sweet Potato

1 stalk Celery

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Toss the diced sweet potato in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

  • 3

    Season the chicken breast lightly with salt and pepper. In a small bowl, mix the buffalo sauce with 1 tablespoon of nonfat Greek yogurt.

  • 4

    Coat the chicken breast evenly with the buffalo sauce mixture.

  • 5

    Heat a skillet over medium-high heat and cook the chicken for about 5-6 minutes per side until fully cooked and achieving a slight char.

  • 6

    In a separate small bowl, combine the remaining 1 tablespoon of Greek yogurt with a dash of buffalo sauce to create an extra drizzle for creaminess.

  • 7

    Slice the celery into sticks.

  • 8

    To plate, slice the chicken and arrange alongside the roasted sweet potatoes and fresh celery. Drizzle with the extra creamy buffalo yogurt mixture and serve.