WHOLE30 BUFFALO CHICKEN STUFFED SWEET POTATOES
(WHOLE30, GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)
I’m combining two of my favorite foods into one! I absolutely love sweet potatoes and buffalo chicken has slowly made its way to my list of favorites. This combination is a little spicy, a little sweet, and a little creamy. The flavors and textures balance each other perfectly. This has become one of my go to dinners: it’s easy enough, packed with flavor, and so hearty and filling!
Since the sweet potatoes take the longest to cook, we will start by preparing those. Simply wrap each sweet potato in aluminum foil so that it’s fully covered. Using a fork, pierce through the foil about 10 times on each potato. This allows the potatoes to breathe while baking. Place the potatoes on a baking sheet and bake for an hour or so. If you have large sweet potatoes, they might require additional baking time. The potatoes are done when they are soft and tender to the touch. Meanwhile, add the chicken, olive oil and chicken broth to your pressure cooker. Pressure cook on high for 12 minutes and allow a natural release. After 10 minutes, release the rest of the pressure manually. This chicken can also be made in the slow cooker (I’d slow cook on high for 4 hours or low for 6 hours). You can also use pre-shredded leftover chicken. Once the chicken is done, shred it using two forks and add to a mixing bowl. Toss this with the hot sauce and half of the Ranch dressing. The Ranch adds some creaminess and cuts back on the spice. If you prefer a ton of spice, use less Ranch. Once the sweet potatoes are done, carefully slice an opening in each one and stuff with the chicken mixture. Garnish with the remaining Ranch and chopped green onions.
These buffalo chicken stuffed sweet potatoes are packed with flavor! They’re made with ingredients you can feel good about but they taste so rich and flavorful! I love the balance of the soft and lightly caramelized sweet potatoes with the spicy buffalo chicken. This dinner is definitely a winner! To store leftovers, keep the sweet potatoes in their tin foil and keep the chicken separately.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 10 minutes
Course: Lunch, Dinner
Servings: 4 servings
4 large sweet potatoes
1 pound chicken breasts or thighs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground pepper
1/2 cup chicken broth
1 TBL olive oil
1/4 cup hot sauce
1/4 cup Whole30 Ranch, divided
Green onions, to garnish
Preheat oven to 400 degrees. Wrap each sweet potato in aluminum foil. Pierce through foil with a fork about 10 times on each potato.
Bake for 60 minutes on a baking sheet.
Meanwhile, add chicken, chicken broth, spices and olive oil to a pressure cooker. Pressure cook for 12 minutes, allowing a natural release. After 10 minutes of natural release, manually release the pressure.
Discard excess liquid and add chicken to a mixing bowl. Using two forks, shred chicken. Add in hot sauce and 2 TBL of Ranch. Mix to combine.
When sweet potatoes are done cooking (they should be tender), carefully slice down the middle of each potato. Stuff with chicken mixture.
Garnish with remaining Ranch and chopped green onions.