Buffalo Chicken Stuffed Sweet Potatoes

• 30 min total
• 20 min hands-on
• Serves 4
• 450 kcal
• 45 g protein

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Ingredients

• 4 sweet potatoes, medium, about 7 oz each
• 1½ lb chicken breast, cut into ¾-inch pieces
• 1 tsp garlic powder
• 2 tsp vegetable oil
• ⅓ cup hot sauce, Frank’s RedHot or similar
• 1 tbsp butter
• ½ cup Greek yogurt, plain
• ½ tsp dried dill
• 2 celery stalks, finely diced
• 2 green onions, sliced
• salt
• black pepper

Method

1. Scrub the sweet potatoes, prick each a few times with a fork and microwave them on a plate for 10–14 minutes, turning them over halfway, until a knife slides easily into the center. (Or bake at 400°F (200°C) for 45–55 minutes.)
2. Meanwhile, toss the chicken with the garlic powder, ½ tsp salt and ¼ tsp pepper. Heat the oil in a large skillet over medium-high heat and cook the chicken, turning once, until golden and cooked through, 6–8 minutes (165°F / 74°C).
3. Turn the heat to low, add the hot sauce and butter and toss until the butter melts and the chicken is glossy, about 1 minute.
4. Make a quick ranch-style sauce: stir the yogurt with the dill, 1 tbsp water and a pinch of salt.
5. Split the sweet potatoes lengthwise, fluff the insides with a fork and pile in the buffalo chicken. Top with the yogurt sauce, celery and green onions.

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