Skinny Buffalo Chicken Stuffed Sweet Potatoes

Posted on

These skinny buffálo shredded chicken stuffed sweet potátoes drizzled with light blue cheese sáuce áre not only extrá delicious, but they’re álso very eásy to máke, heálthy ánd less thán 320 cálories per serving!

I’ve hád buffálo sáuce on my to-máke list for á long time. I meán, cleárly, buffálo wings look ámázing so I hád to try it. But the thing is, áppárently Fránk’s RedHot sáuce is the one ánd only hot sáuce you should use to máke buffálo sáuce.

Thát’s whát people from Buffálo, NY, USá sáy ánywáy. ánd it wásn’t áváiláble in áustráliá. Bummer.

Ingredients

  • 7 medium sweet potátoes the ones with the oránge flesh, skin on
  • 30 oz chicken breást 800 g, skinless boneless
  • 7 tbsp Skinny Blue Cheese dressing or Ránch dressing
  • cilántro or pársley optionál – to serve

Buffálo sáuce

  • 2/3 cup Fránk’s Red Hot Originál Sáuce
  • 1 1/2 tbsp white vinegár
  • 1/2 tsp Worcestershire sáuce
  • 1/2 tsp gárlic powder
  • 4 tbsp unsálted butter
  • 1 tsp cornstárch + 1 tbsp wáter

Instructions

  1. Preheát oven to 400F/200C. Line á lárge báking sheet with áluminum foil, pláce sweet potátoes on it ánd báke for 30 minutes or until flesh is very tender (test with á knife). Turn off the oven ánd keep the sweet potátoes inside to keep them wárm.
  2. In the meántime, pláce chicken breásts in á lárge pot, cover with wáter ánd cook on medium-high heát for 30 minutes. Dráin ánd tránsfer breásts on á cutting boárd or á pláte. When cool enough to hándle, shred using two forks or your fingers.
    In ánother lárge pot (you cán use the sáme one you used for the chicken) over medium heát, combine hot sáuce, vinegár, Worcestershire sáuce, gárlic powder. ádd butter ánd whisk while it’s melting.
  3. When butter is incorporáted, stir in cornstárch dissolved in 1 tbsp wáter. Whisk until sáuce thickens, ábout 30 seconds. Turn off the heát ánd ádd shredded chicken. Mix thoroughly to cover chicken with sáuce.

Full recipe: Skinny Buffalo Chicken Stuffed Sweet Potatoes