Tuesday, December 13, 2016

Buffalo Chicken Stuffed Sweet Potatoes

I'm running a 21 Day Holiday Meltdown for our gym right now and it's been to motivating and encouraging as the holiday season is in full swing. We do daily check-ins, post our workouts and share recipes and healthy eating. This time of year is SO HARD for so many of us to stick to our health and fitness goals and this has been a great way to keep everyone accountable! What good is a bunch of hard work if you are going to let it go because you can't say no to ALL THE CHRISTMAS TREATS. 

This recipe has gotten the most response so far and it's become a favorite here over the past couple of months. I love the sugary sweetness of the baked sweet potatoes coupled with the tangy and spicy buffalo chicken. The cilantro and scallions on top are the perfect finishing touch. We love this meal! This chicken would also be delicious in a lettuce wrap for lunch or as protein on top of your favorite dinner salad!

Buffalo Chicken Stuffed Sweet Potatoes

3 boneless skinless chicken breasts
1/3 cup Frank's Red Hot (or other hot sauce)
3 Tbsp. liquid aminos or Tamari
2 Tbsp. olive oil
1 tsp. garlic powder
sweet potatoes, baked (400 for one hour)
cilantro, chopped
scallions, chopped

In a small bowl, mix red hot, liquid aminos, olive oil and garlic powder. Place chicken breasts in a crock pot and pour sauce over. Cook on low for 3-4 hours. Shred chicken and toss in the remaining liquid from the crock pot.

Serve over baked sweet potatoes and top with chopped scallions and cilantro.

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