Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 150 grams diced sweet yellow onion
- Juice of one lemon
- 2 lbs raw chicken breasts
- 1 cup Frank's buffalo hot sauce
- 1 oz Ranch seasoning packet
- 40 grams whipped cream cheese
- Avocado oil spray (as needed)
- Sea salt (to taste)
For serving
- 200 grams baked sweet potato per serving
- Fresh cilantro
Preparation
Sauté onions first in the Instant Pot on the sauté setting with avocado oil spray for 12 minutes, add lemon juice and a sprinkle of sea salt, and stir occasionally.
Add half a cup of the buffalo sauce and chicken breasts, close the Instant Pot lid, ensure the vent is set to seal, and set to poultry mode on high pressure for 13 minutes.
Manually release the pressure when done, open the lid, add the ranch seasoning packet, and set to sauté mode for 5 to 10 minutes to absorb excess liquid.
Shred the chicken with two forks while the pot is hot.
Once most of the liquid is absorbed, pour in the remaining buffalo sauce and stir to combine.
Crockpot method
Mix all ingredients except cream cheese in a crockpot and cook on low for 4 to 5 hours or until the chicken can be shredded.
Turn off the crockpot and stir in the cream cheese.
Assembly
Stuff one serving of the buffalo chicken mixture into a 200-gram baked sweet potato and top with fresh cilantro.
Notes
This recipe makes 8 servings, with each serving containing approximately 127 calories, 26g protein, 2g carbs, and 2g fat.
The buffalo chicken can be used in various ways, such as in wraps, nachos, flatbreads, pitas, or with rice.
Search for 'Lifting Lex’s Buffalo Chicken' in MyFitnessPal to log nutritional information.
