A few days ago I tried a new recipe I made up. A baked sweet potato with crispy skin, stuffed with a spicy lime-buffalo chicken salad. It was filling without making me feel insanely stuffed and just spicy enough to not overpower the flavor of the sweet potato. Easy to throw together and a great mid-week dinner.
Baked Sweet Potato with Buffalo Chicken Salad
Nutrition: 259 calories, 27.3g protein, 35.8g carbs, 1g fat.
1 small sweet potato
55g chicken of your choice
15g of onion
2 tbsp of Buffalo sauce
20g of plain Greek yogurt
20g of fat free mozzarella
Bake sweet potato in a 400 F preheated oven for about 30 minutes or until a knife can be inserted smoothly.
While it bakes, mix the chopped chicken, onion, Buffalo sauce and Greek yogurt in a bowl. Add half of the cheese and set aside after seasoning with some lime juice, pepper and other spices of your choice.
When the potato is done baking, take it out of the oven and cut a slit at the top and using oven mitts, push it open.
Stuff the potato with the chicken salad and top with the rest of the cheese.
Put back into the oven for 5-10 minutes. If cheese isn’t melted and a bit golden, put on the broiler to fast forward the process.
Rub spinach with some lime juice, salt and pepper, add onto plate and top with the stuffed baked potato.
Serve and enjoy!
Make sure to use a Buffalo sauce and not a hot sauce (or you’ll probably die from the hotness).
I used fat free Greek yogurt and my sweet potato weighed about 130g or so.
Spray some oil on whatever you’re baking the potato on, and add some on the potato too, rubbing it in. Sprinkle some salt and pepper on and you’ll end up with extra crispy skin. Just don’t overdo the oil!