Go Back

Print Recipe
Total Time 45 minutes
Servings: 2
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes
  • 2 boneless skinless chicken breasts
  • 1/3 cup buffalo sauce
  • 2 tbsp plain Greek yogurt per potato
  • 1 tbsp ranch seasoning or to taste
  • 2 green onions sliced
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and bake directly on the rack for 45-50 minutes, until tender.
  2. Meanwhile, poach the chicken breasts in a pot of simmering water for 12-15 minutes, until cooked through.
  3. Shred the chicken with two forks and toss with the buffalo sauce.
  4. Mix the Greek yogurt with ranch seasoning to make the drizzle.
  5. Slice open the baked sweet potatoes and fluff the inside with a fork.
  6. Pile the buffalo chicken into each sweet potato, drizzle with the yogurt ranch, and top with green onion.

Notes

Poach the chicken in water instead of buying a rotisserie chicken — it costs a fraction as much and shreds just as easily once cooled.