Skinny Buffalo Chicken Stuffed Sweet Potatoes

This recipe looks declicious, however, I see you have it tagged as gluten free and I just want anyone like myself that has celiac to know it is not – wortshire sauce has malt vinegar in it which is not gluten free! Just want everyone out there who suffer from the horrible celiac disease who are knew to it to be aware!

Skinny Buffalo Chicken Stuffed Sweet Potatoes

These skinny buffalo shredded chicken stuffed sweet potatoes drizzled with light blue cheese sauce are not only extra delicious, but they're also very easy to make, healthy and less than 320 calories per serving! 

Course Main Course

Cuisine American

Keyword baked sweet potatoes, buffalo shredded chicken, glutenfree recipes, healthy comfort food recipes, light blue cheese sauce, post workout recipes, stuffed sweet potatoes

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 7 people

Calories 319 kcal

Ingredients

• 7 medium sweet potatoes the ones with the orange flesh, skin on
• 30 oz chicken breast 800 g, skinless boneless
• 7 tbsp Skinny Blue Cheese dressing or Ranch dressing
• cilantro or parsley optional - to serve

Buffalo sauce

• 2/3 cup Frank's Red Hot Original Sauce
• 1 1/2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 4 tbsp unsalted butter
• 1 tsp cornstarch + 1 tbsp water

Instructions

1. Preheat oven to 400F/200C. Line a large baking sheet with aluminum foil, place sweet potatoes on it and bake for 30 minutes or until flesh is very tender (test with a knife). Turn off the oven and keep the sweet potatoes inside to keep them warm.
2. In the meantime, place chicken breasts in a large pot, cover with water and cook on medium-high heat for 30 minutes. Drain and transfer breasts on a cutting board or a plate. When cool enough to handle, shred using two forks or your fingers.
3. In another large pot (you can use the same one you used for the chicken) over medium heat, combine hot sauce, vinegar, Worcestershire sauce, garlic powder. Add butter and whisk while it's melting. 
4. When butter is incorporated, stir in cornstarch dissolved in 1 tbsp water. Whisk until sauce thickens, about 30 seconds. Turn off the heat and add shredded chicken. Mix thoroughly to cover chicken with sauce.

full step in www.notenoughcinnamon.com