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

Delight in a hearty and nutritious meal featuring a baked sweet potato filled with tender shredded chicken tossed in creamy buffalo sauce. This dish perfectly balances the smoky heat of buffalo seasoning with the cooling tang of Greek yogurt, creating a comforting meal ideal for any time of the day.

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NUTRITION

313kcal
Protein
40.4g
Fat
4.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 ounces Chicken Breast (~113g)

1 tablespoon Frank's RedHot Sauce (~15g)

2 tablespoons Nonfat Greek Yogurt (~30g)

1 Green Onion (chopped, ~15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and scrub the sweet potato, then prick it with a fork several times.

  • 2

    Bake the sweet potato directly on the oven rack for 45-50 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper (optional) and bake or grill until fully cooked, about 20-25 minutes. Allow it to cool slightly and shred with two forks.

  • 4

    In a bowl, combine the shredded chicken with the hot sauce. Adjust the amount based on your desired spiciness.

  • 5

    Mix the Greek yogurt with a little extra hot sauce if you want a creamier buffalo drizzle.

  • 6

    Once the sweet potato is done, cut it open lengthwise and gently fluff the inside with a fork. Spoon the buffalo chicken mixture into the sweet potato.

  • 7

    Drizzle the creamy Greek yogurt sauce on top and garnish with chopped green onion. Serve warm.

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

Delight in a hearty and nutritious meal featuring a baked sweet potato filled with tender shredded chicken tossed in creamy buffalo sauce. This dish perfectly balances the smoky heat of buffalo seasoning with the cooling tang of Greek yogurt, creating a comforting meal ideal for any time of the day.

NUTRITION

313kcal
Protein
40.4g
Fat
4.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

4 ounces Chicken Breast (~113g)

1 tablespoon Frank's RedHot Sauce (~15g)

2 tablespoons Nonfat Greek Yogurt (~30g)

1 Green Onion (chopped, ~15g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and scrub the sweet potato, then prick it with a fork several times.

  • 2

    Bake the sweet potato directly on the oven rack for 45-50 minutes until tender.

  • 3

    Season the chicken breast with salt and pepper (optional) and bake or grill until fully cooked, about 20-25 minutes. Allow it to cool slightly and shred with two forks.

  • 4

    In a bowl, combine the shredded chicken with the hot sauce. Adjust the amount based on your desired spiciness.

  • 5

    Mix the Greek yogurt with a little extra hot sauce if you want a creamier buffalo drizzle.

  • 6

    Once the sweet potato is done, cut it open lengthwise and gently fluff the inside with a fork. Spoon the buffalo chicken mixture into the sweet potato.

  • 7

    Drizzle the creamy Greek yogurt sauce on top and garnish with chopped green onion. Serve warm.