We love buffalo chicken.
We loves it, my precious.
One night a week or so ago, after neglecting to do the weekly grocery shopping, I was wracking my brain for a dinner idea.
We just happened to have some sweet potatoes and a frozen chicken breast in the house…so I got creative.
- 2 boneless, skinless chicken breasts
- 2 sweet potatoes
- 2 tsp honey
- ½ cup Frank's Red Hot (or homemade hot sauce)
- pinch cayenne pepper
- Sprinkle of blue cheese (optional)
- Preheat your oven to 400 F. Line a baking sheet with aluminum foil.
- Wash and poke your sweet potatoes with a fork. Bake until soft, about 40 to 60 minutes depending on the size of your potatoes.
- At the same time, bake your chicken breasts until cooked all the way through and juices run clear.
- When both the chicken and the potatoes are done cooking, scoop the inside of the sweet potatoes out into a medium-sized bowl. Place the potato skins in a glass baking dish.
- Preheat your broiler.
- Using a fork, shred the chicken breast, and add it to the bowl.
- Add honey, hot sauce and cayenne pepper and mix thoroughly.
- Stuff the empty potato skins with the chicken sweet potato mixture and top with blue cheese crumbles (optional)
- Place under the broiler for 5 to 7 minutes.
The main dish was so elaborate that I only had enough energy left to eat plain ‘ol spinach on the side.
Dude. Buffalo Chicken Stuffed Sweet Potatoes are delicious.
What kinds of meals have you thrown together lately? Feel free to share in the comments below.
Did you know that this mean (minus the blue cheese) is Nutritional Reset friendly? Yep.
You could eat this delicious meal while doing the Spring Nutritional Reset Paleo Whole Food Cleanse starting April 15th.
The Early Bird Special Ends Sunday, March 31st