Just call me Iron Chef Celia. I whipped up this healthy meal in no time flat with as few dishes as possible. Dinner time win!
Clean eating, low carb(ish), definitely gluten free and piled with protein. All that good stuff could be yours for dinner tonight! Try these buffalo chicken stuffed sweet potatoes with avocado cream sauce. The sauce is so good, I could put it on anything. Full recipe below…
Makes 6 servings
For the potatoes you’ll need:
3 Cups Shredded Rotisserie Chicken Breast, Skin Removed
6 oz Total Zero Fage Greek Yogurt
4-5 TBSP Franks Red Hot Sauce
1/2 Tbsp Worcestershire Sauce
1/3 Low Fat Shredded Cheddar or Mexican Blend Cheese
3 Large Sweet Potatoes (Easy Steam)
Preheat the oven to 350°. Combine chicken with greek yogurt, cheese, hot sauce, and worcestershire sauce in a large mixing bowl.
Meanwhile, Steam the sweet potatoes for 5 minutes in the microwave. Once cooled enough to handle, slice potatoes lengthwise and scoop out the insides. (I used a melon scoop) There should be little more than 1/4 inch shell to work with. Place on baking tray and drizzle lightly with olive oil, salt and pepper. Bake potatoes for 15-20 minutes until they start to brown in the center and the skin starts to crisp. (Cooking time will vary with thickness of potatoes) Next remove from oven and spoon mixture evenly into each potato shell and bake for another 15 minutes.
Ugh, yes, give me all that green sauce!
For the sauce you’ll need:
1 Ripe Avocado
1 Fresh Lime Juice
1 Cup Cilantro (or more!)
1/4 Cup Water
3 Tbsp Greek Yogurt
6 Tbsp Olive Oil
Salt and Pepper to taste
Combine ingredients with a food processor or blender.
Top with green sauce, chopped tomatoes and more fresh cilantro and enjoy!