Buffalo Chicken Stuffed Sweet Potatoes
Tender baked sweet potatoes loaded with shredded buffalo chicken, topped with avocado and green onions. A satisfying Whole30-compliant dinner that delivers bold heat with natural sweetness.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup Whole30-compliant hot sauce (such as Frank's RedHot Original)
- 2 tbsp coconut oil or avocado oil, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 2 ripe avocado, sliced
- 4 green onions (scallions), thinly sliced
- 2 lime, cut into wedges
Instructions
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1
Preheat oven to 400°F (200°C). Line a baking sheet with foil.
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2
Rub 4 scrubbed medium sweet potatoes with half the 2 tbsp melted coconut oil or avocado oil and a pinch of salt. Place on the baking sheet and bake for 45-50 minutes until tender when pierced with a fork.
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3
Meanwhile, place 1.5 lbs boneless, skinless chicken breasts in a single layer in an oven-safe dish. Drizzle with the remaining coconut oil or avocado oil and season with 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp salt.
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4
Bake the chicken alongside the potatoes for 22-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes.
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5
Shred the cooked chicken with two forks. Toss thoroughly with 1/2 cup Whole30-compliant hot sauce (such as Frank's RedHot Original).
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6
Slit each sweet potato open lengthwise and fluff the flesh. Load generously with the buffalo chicken.
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7
Top with 2 sliced ripe avocado and 4 thinly sliced green onions (scallions). Serve with 2 cut into wedges lime for squeezing.