Description
A healthier take on buffalo chicken, featuring tender sweet potatoes filled with shredded chicken in zesty buffalo sauce, topped with creamy Greek yogurt and fresh green onions.
Ingredients
Scale
- 2 large sweet potatoes
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/2 cup Greek yogurt
- 2 green onions, chopped
- Salt and pepper to taste
- Optional toppings: shredded cheese, avocado, cilantro
Instructions
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork.
- Place the sweet potatoes on the oven rack or a baking sheet. Bake for 45-60 minutes until soft.
- In a bowl, combine the shredded chicken with the buffalo sauce.
- Once the sweet potatoes are done, cut each in half, fluff the insides, and spoon the buffalo chicken mixture on top. Top with Greek yogurt and green onions, and serve warm.
Notes
For a milder flavor, use less spicy buffalo sauce or mix in honey. Leftovers can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 40mg