YOUR SOLIN GENERATED RECIPE
Creamy Buffalo Chicken Stuffed Roasted Sweet Potatoes
Enjoy a hearty and flavorful dish featuring roasted sweet potatoes stuffed with tender, shredded buffalo chicken. The spicy kick from the buffalo sauce is perfectly balanced with a cool, creamy Greek yogurt sauce and a hint of blue cheese, making every bite both satisfying and delicious.
INGREDIENTS
1 medium Sweet Potato
4 oz Chicken Breast, cooked
2 tbsp Buffalo Sauce
1/4 cup Nonfat Greek Yogurt
1 stalk Celery
1 tbsp Blue Cheese Crumbles
PREPARATION
Preheat your oven to 400°F. Wash the sweet potato thoroughly, prick with a fork, and roast it for 45-50 minutes until tender.
While the sweet potato roasts, cook the chicken breast if not pre-cooked. Shred the chicken and toss it in the buffalo sauce until evenly coated.
In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper to create a creamy sauce.
Once the sweet potato is done, cut it open lengthwise and gently fluff the inside with a fork.
Fill the sweet potato with the buffalo chicken, then drizzle the yogurt sauce over the top.
Top with blue cheese crumbles and finely chopped celery for a refreshing crunch. Serve warm.