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Buffalo Chicken Stuffed Sweet Potatoes (paleo + whole30)

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Yield: 3-4 1x

Ingredients

Scale
    • 4 medium sweet potatoes, organic and washed well
    • 1 pound of chicken breast or chicken thighs, uncooked (I used Butcher Box)
    • 1/3 cup buffalo sauce
    • 1/4 teaspoon garlic powder
    • 1/2 lime, juiced
    • 1/4 cup onion, chopped
    • 1/4 cup salsa of choice
    AVOCADO-GREEN SAUCE
    • 1 small ripe avocado
    • 1/2 cup cilantro, chopped
    • 1 cup spinach
    • 2 small limes, juiced
    • 2 tablespoons avocado or olive oil

Instructions

  • Preheat oven to 400 degrees and line a baking tray with parchment paper OR wrap each sweet potato in tin foil or parchment paper
  • Poke a few holes in the sweet potatoes with a sharp knife and add to oven to bake for 1 hour
  • While the potatoes cook, begin making the chicken
  • Fill a medium sauce pan with water and bring to a boil, add in the chicken breasts while boiling and let it cook for about 10 minutes
  • Remove chicken from heat and pull apart using a fork
  • Toss chicken in buffalo sauce in a large bowl, making sure the chicken is fully coated
  • To prepare sauce, add all ingredients to food processor and blend
  • Prepare any remaining toppings, such as chopped onion, cilantro or crushed tortilla chips if you’d like
  • Enjoy while warm and store leftovers in fridge for up to 5 days
  • Author: Rachel

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