Buffalo Chicken-Stuffed Sweet Potato

Name: Buffalo Chicken-Stuffed Sweet Potato
Total time: 30
Yield: 1
Ingredients: 1 sweet potato; 1 boneless, skinless chicken breast, sliced into 1/2-inch (1.25-cm) pieces; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; 2 tablespoons buffalo sauce; 1 tablespoon thinly sliced green onions; ¼ cup plain nonfat greek yogurt, nonfat; 2 tablespoons finely chopped green onions; ¼ teaspoon salt; 1 small pinch ground black pepper

Recipe by Crystal Hatch from tasty.co

Sides 30 Mins.

Ingredients

1 servings

•

1 sweet potato
•

1 boneless, skinless chicken breast, sliced into 1/2-inch (1.25-cm) pieces
•

¼ teaspoon salt
•

¼ teaspoon ground black pepper
•

1 tablespoon extra-virgin olive oil
•

2 tablespoons buffalo sauce

•

1 tablespoon thinly sliced green onions
•

¼ cup plain nonfat greek yogurt, nonfat
•

2 tablespoons finely chopped green onions
•

¼ teaspoon salt
•

1 small pinch ground black pepper

Instructions

Using a fork, poke holes in the top of the sweet potato. Microwave on high power for 10 minutes.
While the sweet potato is heating, season the chicken breast with salt and pepper.
Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.
Transfer the chicken to a bowl and shred with a fork. Drizzle with the buffalo sauce and toss until well-coated.
Make the green onion crema: In a medium bowl, stir together the Greek yogurt, green onion, salt, and black pepper.
Cut the sweet potato open lengthwise and fill with the buffalo chicken, then top with the crema and garnish with the green onions.
Enjoy!