Healthy Buffalo Shredded Chicken Sweet Potatoes
These Healthy Buffalo Shredded Chicken Sweet Potatoes are a high-protein, gluten-free dinner packed with bold buffalo flavor. Tender shredded chicken tossed in tangy buffalo sauce is piled onto roasted sweet potatoes and topped with creamy yogurt or ranch. Perfect for meal prep, easy weeknight dinners, and balanced comfort food.
Ingredients
- Main Ingredients:
- 2 large sweet potatoes
- 2 cups cooked shredded chicken rotisserie works great
- ½ cup buffalo sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Toppings & Flavor Boosters:
- 1 tablespoon olive oil
- ¼ cup Greek yogurt or ranch dressing
- 2 tablespoons chopped green onions
- Optional: crumbled blue cheese
- Pantry Staples:
- Parchment paper
- Extra buffalo sauce for drizzling
Instructions
- Preheat Oven:
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper.
- Prepare Sweet Potatoes:
- Wash and dry sweet potatoes.
- Pierce several times with a fork.
- Rub lightly with olive oil and sprinkle with salt.
- Roast:
- Bake for 40–50 minutes, until fork-tender and soft inside.
- Prepare Buffalo Chicken:
- While potatoes cook, heat shredded chicken in a skillet over medium heat.
- Add garlic powder, paprika, and buffalo sauce.
- Stir and heat 5–7 minutes until warmed through.
- Add 1–2 tablespoons water if needed to keep moist.
- Assemble:
- Slice open roasted sweet potatoes.
- Fluff interior with a fork.
- Spoon buffalo shredded chicken on top.
- Add a dollop of Greek yogurt or ranch.
- Sprinkle with green onions and blue cheese if desired.
- Serve:
- Serve warm with extra buffalo drizzle if desired.
Notes
- Sweet potatoes should be fully tender before assembling.
- Adjust buffalo sauce to control spice level.
- Store components separately up to 4 days in refrigerator.
- Reheat sweet potatoes in microwave 1–2 minutes.
- Add fresh toppings after reheating for best texture.
- Not recommended for freezing assembled potatoes.