Skinny Buffalo Chicken Stuffed Sweet Potatoes

Baked sweet potatoes, with a crispy skin and soft flesh, stuffed with shredded chicken soaked in buffalo sauce and drizzled with blue cheese sauce. These skinny buffalo chicken stuffed sweet potatoes are not only extra delicious, they're also very easy to make, good for you and less than 320 calories for a large serving! They are naturally gluten free, too.

Servings 7 people

  • 7 medium sweet potatoes the ones with the orange flesh, skin on
  • 30 oz / 800 g chicken breast skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
  • cilantro or parsley optional - to serve
  • Buffalo sauce
  • 2/3 cup Frank's Red Hot Original Sauce
  • 4 tbsp unsalted butter
  • 1 1/2 tbsp white vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1 tsp cornstarch + 1 tbsp water

  1. Preheat oven to 400F/200C. Line a large baking sheet with aluminium foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
  2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.

For full instructions kindly visit notenoughcinnamon.com.

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