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

Enjoy a satisfying and flavorful meal featuring a baked sweet potato brimming with shredded chicken tossed in a spicy buffalo sauce, then softened with a drizzle of creamy Greek yogurt. This dish is a perfect balance of tangy heat and smooth creaminess, ideal for breakfast, lunch, or dinner.

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NUTRITION

334kcal
Protein
40.3g
Fat
4.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

4 ounces Chicken Breast, skinless (~113g)

2 tablespoons Buffalo Sauce (~30g)

2 tablespoons Nonfat Greek Yogurt (~30g)

1/4 cup chopped Celery (~25g)

2 tablespoons chopped Green Onion (~10g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato clean, then pierce several times with a fork.

  • 2

    Bake the sweet potato on a lined baking sheet for about 45 minutes, or until tender.

  • 3

    Meanwhile, poach or grill the chicken breast until cooked through. Allow to cool slightly, then shred the chicken using two forks.

  • 4

    In a bowl, combine the shredded chicken with buffalo sauce, stirring until the chicken is evenly coated.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and gently fluff the inside with a fork.

  • 6

    Layer the top of the sweet potato with the buffalo chicken mixture, then drizzle over the nonfat Greek yogurt.

  • 7

    Sprinkle with chopped celery and green onions for a fresh crunch before serving.

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

Enjoy a satisfying and flavorful meal featuring a baked sweet potato brimming with shredded chicken tossed in a spicy buffalo sauce, then softened with a drizzle of creamy Greek yogurt. This dish is a perfect balance of tangy heat and smooth creaminess, ideal for breakfast, lunch, or dinner.

NUTRITION

334kcal
Protein
40.3g
Fat
4.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~130g)

4 ounces Chicken Breast, skinless (~113g)

2 tablespoons Buffalo Sauce (~30g)

2 tablespoons Nonfat Greek Yogurt (~30g)

1/4 cup chopped Celery (~25g)

2 tablespoons chopped Green Onion (~10g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Scrub the sweet potato clean, then pierce several times with a fork.

  • 2

    Bake the sweet potato on a lined baking sheet for about 45 minutes, or until tender.

  • 3

    Meanwhile, poach or grill the chicken breast until cooked through. Allow to cool slightly, then shred the chicken using two forks.

  • 4

    In a bowl, combine the shredded chicken with buffalo sauce, stirring until the chicken is evenly coated.

  • 5

    Once the sweet potato is baked, slice it open lengthwise and gently fluff the inside with a fork.

  • 6

    Layer the top of the sweet potato with the buffalo chicken mixture, then drizzle over the nonfat Greek yogurt.

  • 7

    Sprinkle with chopped celery and green onions for a fresh crunch before serving.