Name: Buffalo chicken stuffed sweet potato
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 2 medium sweet potatoes, scrubbed; 6 oz boneless skinless chicken breast, sliced to 1-inch thickness; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/3 cup buffalo sauce; 2 tbsp nonfat Greek yogurt; 1 green onions, thinly sliced

Nutrition

Per serving

471 calories

Protein: 46g; 38% of calories
Carbs: 55g; 46% of calories
Fat: 8g; 15% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 400°F. Prick the sweet potato several times with a fork and place it on a rimmed baking sheet. Roast for 45 to 55 minutes, until the center is very soft when pierced with a knife.
Rub the chicken breast with olive oil, salt, and pepper. Place it on the same baking sheet during the last 20 minutes of the potato roasting. Bake for 18 to 22 minutes, then let the chicken rest for 5 minutes. Done when internal temperature is 165°F.
In a small bowl, stir the buffalo sauce and Greek yogurt together. Shred the rested chicken in a mixing bowl using two forks. Pour the sauce mixture over the shredded chicken and toss to coat.
Slice the roasted sweet potato open lengthwise. Fluff the inside with a fork, then pile the buffalo chicken mixture into the center. Garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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