I have never worked from home before. With everything that is going on in the world, I am thankful that my day job allows me to work from home now. For one, my commute used to be three hours round trip a day. Today? It’s about 20 steps from my bedroom to my office.
I love to cook and recipe develop, so it was amazing to be able to clock out of work at 5pm and get busy in my kitchen and be able to test out at least two recipes a night. Until after a month, I realized that my licks and tastes were adding up on the scale.
So I had to take a step back and remind myself that my house isn’t a 24 hour diner and went back to meal planning like I did when I was commuting to Chicago.
If you want to check it out, I did a post on Meal Planning 101 - you can check it out here.
This past week, chicken breasts were on sale, so they were the star of the show in my meal plan this week. But I like variety, so each day I used four ounces of chicken breast four different ways.
My favorite of them all was this buffalo chicken stuffed sweet potato. If you think you don’t like sweet potatoes, this is the recipe to try. The sweet and spicy balance is amazing. I cook just for myself, but you could easily make this ahead of time. Bake the sweet potatoes ahead of time, and cook the chicken ahead of time, then assemble and broil. Super simple, delicious and healthy dinner.
Buffalo Chicken Sweet Potato
Scroll down for a printable version of this recipe
For each person:
- 1 sweet potato (about 8 ounces each)
- 4 ounces chicken breast
- 1 tablespoon Frank’s hot sauce
- 1 teaspoon grapeseed oil
- 1 tablespoon crumbled blue cheese
- 1 tablespoon whipped cream cheese
- 1/2 ounce part-skim mozzarella cheese
- 1/2 teaspoon ranch dressing seasoning
- Chopped cilantro for garnish
I used my air fryer to bake my sweet potato at 400 degrees for 20 minutes. Let cool slightly.
While the sweet potato bakes, simply cook the chicken in a skillet with the grapeseed oil for 3-4 minutes, remove from heat and toss in the hot sauce.
To build your potato: Slice potato open, fill with cooked chicken, top with the whipped cream cheese, mozzarella and blue cheese and broil for 4-5 minutes until browned and bubbly.
Garnish with Greek yogurt as sour cream, more buffalo sauce and chopped cilantro.
This was filling and so delicious. Did you know that sweet potatoes are a great source of fiber, vitamins, minerals and antioxidants that are part of a healthy diet? So switch our your Idaho potato once in a while and grab a sweet potato!
The Chopping Block’s Lincoln Square location is finally open again for classes! We will also continue to offer virtual cooking classes as well, and you can check out all of the classes here.
Tell me in the comments below - sweet potato fan? I have a confession. I didn’t even try a sweet potato until I was in my late 40’s - I just had a childhood idea that I didn’t like them. If it’s been a while - give them another try - you may be surprised you like them too!
Buffalo Chicken Sweet Potatoes
Ingredients:
- 1 sweet potato (about 8 ounces each)
- 4 ounces chicken breast
- 1 tablespoon Frank’s hot sauce
- 1 teaspoon grapeseed oil
- 1 tablespoon crumbled blue cheese
- 1 tablespoon whipped cream cheese
- 1/2 ounce part-skim mozzarella cheese
- 1/2 teaspoon ranch dressing seasoning
- Chopped cilantro for garnish
Instructions:
- I used my air fryer to bake my sweet potato at 400 degrees for 20 minutes. Let cool slightly.
- While the sweet potato bakes, simply cook the chicken in a skillet with the grapeseed oil for 3-4 minutes, remove from heat and toss in the hot sauce.
- To build your potato: Slice potato open, fill with cooked chicken, top with the whipped cream cheese, mozzarella and blue cheese and broil for 4-5 minutes until browned and bubbly.
- Garnish with Greek yogurt as sour cream, more buffalo sauce and chopped cilantro.
