Paleo Buffalo Chicken Stuffed Sweet Potatoes
Baked sweet potatoes piled with shredded chicken tossed in tangy hot sauce and topped with sliced avocado for a spicy, satisfying paleo meal.
Ingredients
- 2 medium sweet potatoes, scrubbed
- 12 oz boneless skinless chicken breast
- 1/4 cup paleo-friendly hot sauce (such as Frank's RedHot)
- 2 tsp extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1 ripe avocado, sliced
- 2 tbsp scallions, thinly sliced
Instructions
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1
Preheat oven to 400°F. Rub 2 scrubbed medium sweet potatoes with a little 2 tsp extra-virgin olive oil and place on a baking sheet. Bake for 40 to 45 minutes until completely tender when pierced with a fork.
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2
Meanwhile, place 12 oz boneless skinless chicken breast in a small baking dish. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Bake alongside the sweet potatoes for 20 to 25 minutes, or until an internal temperature of 165°F (74°C) is reached.
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3
Remove the chicken and let it rest 5 minutes, then shred with two forks. Toss the shredded chicken with 1/4 cup paleo-friendly hot sauce (such as Frank's RedHot).
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4
Split the baked sweet potatoes open and fluff the flesh gently with a fork.
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5
Pile the buffalo chicken into each sweet potato. Top with 1 sliced ripe avocado and 2 tbsp thinly sliced scallions, then serve.