Buffalo Chicken Stuffed Sweet Potato

Ingredients

• 2 medium sweet potatoes
• 1 lb chicken breast
• ½ cup buffalo sauce
• ¼ cup blue cheese dressing
• 2 cups green beans
• 1 cup mushrooms
• 2 tbsp olive oil
• ½ tsp salt

Instructions

1. 1

   Preheat oven to 400°F. Pierce the 2 sweet potatoes with a fork and microwave on high for 5 minutes to soften, then place on a baking sheet and roast for 20 minutes until tender when pierced.

2. 2

   While potatoes cook, season the 1 lb chicken breast with 1/4 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high and cook chicken 6-7 minutes per side until golden and cooked through (no pink inside).

3. 3

   Let chicken rest 5 minutes, then shred with two forks. Toss shredded chicken with 1/2 cup buffalo sauce until well coated.

4. 4

   In the same skillet, heat remaining 1 tbsp olive oil over medium. Add 2 cups green beans and 1 cup sliced mushrooms, season with 1/4 tsp salt, and sauté 6-8 minutes until beans are bright green and tender-crisp.

5. 5

   Split each sweet potato open and fluff the flesh. Divide the buffalo chicken between the two potatoes, then top each with 2 tbsp blue cheese dressing.

6. 6

   Serve the stuffed potatoes alongside the sautéed green beans and mushrooms.

7. 7

   Optional: sprinkle with chopped celery or extra blue cheese crumbles if you have them.

Tools you’ll need

• baking sheet
• skillet
• fork
• knife
• cutting board

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