Buffalo Chicken Stuffed Sweet Potato

Step 1

Preheat oven to 400°F. Pierce the 2 sweet potatoes with a fork and microwave on high for 5 minutes to soften, then place on a baking sheet and roast for 20 minutes until tender when pierced.

Step 2

While potatoes cook, season the 1 lb chicken breast with 1/4 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high and cook chicken 6-7 minutes per side until golden and cooked through (no pink inside).

Step 3

Let chicken rest 5 minutes, then shred with two forks. Toss shredded chicken with 1/2 cup buffalo sauce until well coated.

Step 4

In the same skillet, heat remaining 1 tbsp olive oil over medium. Add 2 cups green beans and 1 cup sliced mushrooms, season with 1/4 tsp salt, and sauté 6-8 minutes until beans are bright green and tender-crisp.

Step 5

Split each sweet potato open and fluff the flesh. Divide the buffalo chicken between the two potatoes, then top each with 2 tbsp blue cheese dressing.

Step 6

Serve the stuffed potatoes alongside the sautéed green beans and mushrooms.

Step 7

Optional: sprinkle with chopped celery or extra blue cheese crumbles if you have them.