Description
A perfect 1-2 serving weeknight dinner featuring spicy buffalo chicken and creamy Greek yogurt stuffed into tender sweet potatoes. High in protein and ready in 30 minutes.
Ingredients
Scale
- 2 medium sweet potatoes (approx. 6 oz each)
- 8 oz chicken breast or thighs (rotisserie or cooked)
- 3 tbsp buffalo sauce (e.g., Frank’s RedHot)
- 3 tbsp plain Greek yogurt (full-fat or 2%)
- 1 tbsp blue cheese crumbles (optional)
- 2 stalks green onions, sliced
- 1–2 stalks celery hearts, chopped
Instructions
- Wash and scrub sweet potatoes. Poke 4-5 holes in each with a fork.
- Microwave potatoes on high for 5 minutes, flip, then microwave for another 5-7 minutes until tender. Let rest for 2 minutes.
- While potatoes cook, shred the chicken. If cooking from scratch, poach chicken until 165°F, then shred.
- In a small bowl, whisk together buffalo sauce and Greek yogurt until smooth.
- Toss shredded chicken with the sauce mixture. Heat gently in a saucepan or microwave for 30-45 seconds until warm.
- Slice cooked sweet potatoes lengthwise and fluff the inside with a fork.
- Spoon the buffalo chicken mixture into the potatoes.
- Top with blue cheese crumbles and sliced green onions. Serve immediately with celery on the side.
Notes
Do not boil the yogurt sauce to prevent separation. If using regular potatoes, note that they are starchier and less sweet than sweet potatoes. This recipe is best made fresh; leftovers may result in watery potatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet pota
- Calories: 450
- Sodium: 950
- Fat: 8
- Carbohydrates: 48
- Fiber: 7
- Protein: 42
Keywords: high protein, buffalo chicken, sweet potato, small batch, quick dinner, healthy comfort food, gluten-free