Buffalo Chicken Loaded Sweet Potato

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Buffalo Chicken Loaded Sweet Potato

Buffalo Chicken

1 & 1/2 lb boneless, skinless chicken breast

1 & 1/2 lb boneless, skinless chicken thighs

1 cup Kettle & Fire Bone Broth

1 cup Fran'k’s Hot Sauce

4 Tbsp ghee (love the garlic flavor one)

4 Tbsp coconut aminos

1 tsp garlic

2 Tbsp nutritional yeast

1 tsp cayenne pepper

Ranch

1 egg yolks

2 tsp fresh lemon juice

1 tsp dijon mutard

Splash of water

3/4 cup avocado oil

Couple cranks of pink himalayan sea salt

1/2 cup reduced fat coconut milk

1 tsp fresh dill

1 tsp green onion

Baked Sweet potato

6 medium sweet potato

It’s the middle of January and I am at the half way point of my Whole30! If I’m being honest though, this hasn’t really been that hard for me. I attribute most of my success to my very first love - the sweet potato.

I’m a hard core sweet potato lover - like REALLY hard core. I like to think my hair has maintained this orange/red color due to the sheer amount of sweet potatoes I’ve consumed over the years (possibility??).

In my usual post-work rush to make dinner, I pick up a sweet potato or 2 (depends on if the husband needs lunch the next day) and an extra sharp knife and start cubing away! Nothing too snazzy, sometimes they turn out like cute little triangles and sometimes they turn out looking like a shape I first learned about in 9th grade geometry class that I still can’t pronounce. This was all before I baked my very first sweet potato in the oven - it was beyond easy! No knives involved (also reduces the likelihood of a trip to the ER) and ready in about the same amount of time. Then, I decided to go wild and throw some buffalo chicken in there and drizzle a lil bit of homemade paleo ranch dressing on top (are you drooling yet?).

I recommend saving some of this buffalo chicken and throwing it on top of some other goods throughout the week because it alone is also some top notch stuff.

Directions

Makes about 6 fully stuffed potatoes

This recipe can easily be halved. I like to cook more chicken than probably needed for this meal because there are so many other ways to use it throughout the week! If you don’t want that much chicken (you’re crazy!) then half the chicken part of the recipe below.

Start with baking the sweet potatoes - preheat oven to 400 F. Pierce each sweet potato with a fork all over. Place on baking sheet and bake for ~45 minutes until tender.

Next prepare the chicken. In a saucepan, heat bone broth and hot sauce over low heat. Once warm, add ghee and let it melt in the saucepan. Next, add in coconut aminos, garlic, and nutritional yeast and stir continuously until combined (~45 seconds). Add mixture and chicken to Instapot. Pressure cook for 12 - 15 mins. When Instapot is done, either manually release the pressure by switching the valve to ‘vent’ or wait ~ 30 minutes for the pressure to slowly release.

I like to go ahead and pull the chicken while it’s hot, I find it easier to shred. Once all chicken is pulled, place back into Instapot with juices and let sit while sweet potatoes continue to bake and you prepare the ranch.

For the ranch, lightly whisk together the egg yolks, lemon juice, mustard, and splash of water. Once the mixture is frothy (has little bubbles at the top), slowly add in the avocado oil while continuing to whisk - I’m talking one drop at a time to start and yes, if your hand starts to cramp from whisking that is normal (I think). After about 1/4 cup of the oil has been used, the mixture should start to gel up. Stick a fork in the mixture, if it comes out clean-ish then then keep adding the oil in slowly. If the fork comes out with some residue on it, then you can add the oil in at a quicker rate. Once all oil is added in I like to hit it with a beater for a few minutes to really get it to thicken up. You can omit this if you’re fine with the texture, remember it will thicken up more in the fridge. Add couple cranks of pink himalayan salt at the end.

Next, add in coconut milk, dill, and green onions and mix thoroughly. Pour ranch into air tight container and store in fridge until ready to use.

Now, put it all together! Split open a baked sweet potato and, with a fork, mash up a bit of the potato so it’s nice a soft. Spoon in scoop of buffalo chicken. Drizzle some ranch over top and garnish with some extra dill for aesthetics.

Keep remaining buffalo chicken in container with juice (I find this helps it from drying out) and store in fridge for up to a week. I like to add it to salad or put it on a sandwich later in the week to keep things interesting. Same with the ranch, it makes a great salad dressing, spread on a sandwich, or simply a dip for some fresh cut veggies!