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!
Nutritional Facts
Per 1 servings
- Calories: 567
- Carbohydrate: 49g
- Fat: 20g
- Fiber: 3g
- Protein: 41g
- Sugar: 24g