Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw

These Buffalo Chicken Stuffed Sweet Potatoes with Ranch Slaw are an incredibly simple, gluten and dairy free dinner! Tender sweet potatoes are piled high with spicy, tangy shredded buffalo chicken and a creamy, crisp ranch slaw. They're packed with protein, and a great healthy option to add to your weekly dinner menu, or game day line-up!

Servings people

Prep Time 5

Cook Time 55

Total Time 1

Equipment

baking sheet
fork
medium pot with lid
cutting board
knife
hand or stand mixer (optional)
large bowl
medium bowl
tongs

Ingredients

2 medium sweet potatoes (long, evenly shaped ones)
1 lb boneless, skinless chicken breast
kosher salt & black pepper
⅔ cup Primal Kitchen Buffalo Sauce
7 oz coleslaw mix
¼ cup chopped green onion + more for garnishing
⅓ cup Primal Kitchen Ranch Dressing

Instructions

Preheat your oven to 400F. Wash & scrub your sweet potatoes well, then pat dry with a paper towel. Pierce the sweet potatoes all over with a fork to allow steam to escape as they bake. Place them on a small, parchment or foil lined baking sheet and bake for ~55 minutes, or until tender (time will vary based on size of the potatoes). SEE NOTE BELOW FOR MICROWAVE OPTION.
2 medium sweet potatoes
While the sweet potatoes are baking, add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water, then bring it up to a boil. Once boiling, reduce the heat to low, cover with a lid, and let simmer for 15-20 minutes, or until the chicken is cooked through.
1 lb boneless, skinless chicken breast, kosher salt & black pepper
Transfer the cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively you can use 2 forks to shred it, but the mixer method is quicker! Once shredded, add in the buffalo sauce, and mix again just until evenly coated.
⅔ cup Primal Kitchen Buffalo Sauce
In a medium bowl, add the coleslaw mix, green onion and ranch dressing and toss to coat. Taste and add kosher salt & black pepper, if needed.
¼ cup chopped green onion, ⅓ cup Primal Kitchen Ranch Dressing, 7 oz coleslaw mix
Once the sweet potatoes are cool enough to touch, cut them in half lengthwise. Use a fork to gently mash up most of the flesh, keeping the skin intact. Then, pile on the shredded buffalo chicken and ranch slaw. Garnish with chopped green onion & black pepper and enjoy!

Video

Notes

MICROWAVE OPTION: To expedite this recipe, you can try cooking the sweet potatoes in the microwave instead of oven. Wash, dry and pierce both sweet potatoes with a fork, then place them onto a microwave-safe plate and microwave for 5-8 minutes, flipping halfway.

NUTRITION INFO: The nutrition information listed below is an estimate per serving, assuming that you use the Primal Kitchen brand of buffalo sauce & ranch dressing. It will also vary depending on what size sweet potatoes you use.

Calories: 381kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free, Dairy Free

Keyword: buffalo chicken, Buffalo Sauce, Chicken Breast, Coleslaw, Dairy Free, Easy Dinner, Game Day Recipes, Gluten Free, Ranch, Sweet Potato

Nutrition