These velvety wild ox chicken stuffed sweet potatoes are my one genuine romance. Try not to tell my significant other, yes? I'm confiding in you with this mystery (and the life span of our marriage).
Truly, however, I began to look all starry eyed at sound smooth wild ox chicken plans when I originally made my paleo bison chicken dish. It wasn't your normal paleo wild ox chicken dish, however, sister. Nope – I stacked it up with coconut cream and farm dressing, ensuring the hot, vinegary hot sauce settled delicately into a rich smoothness.
Cook the chicken in the Instant Pot in the event that you like: include the chicken and 1 cup water to the Instant Pot and cook on manual high weight for 6-7 minutes (6 on the off chance that you have littler chicken bosoms; 7 for bigger). Let normally discharge for 5 minutes, at that point brisk discharge and expel from the pot. Dispose of water. Continue with the formula as composed!
- 2 medium chicken breasts about 1 pound 5 oz, see note if using precooked chicken
- salt
- 4 large or 8 small sweet potatoes
- 2 green onions thinly sliced, white and light green parts separated from dark green parts
- Creamy Buffalo Sauce
- 3 Tbsp. mayonnaise
- 1/2 cup + 1 Tbsp. hot sauce like Frank's RedHot
- 1 Tbsp. ranch dressing
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- To Serve
- More ranch dressing
- Celery sticks
- Blue cheese crumbles if you're not on a Whole30 or dairy-free
Instructions
- Preheat oven to 400º F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack. Season chicken breasts generously on both sides with salt. Place in a baking dish and place in oven.
- After 20-25 minutes, or when thermometer inserted in the thickest part of chicken breasts reaches 161º F, remove chicken from oven. Continue to bake sweet potatoes another 20-30 minutes or until soft.
- While sweet potatoes bake, let chicken cool slightly. Shred chicken, either by hand with two forks or with a stand or hand mixer. In a small bowl, stir together all sauce ingredients until smooth. Pour over chicken and add white and light green parts of sliced green onions. Stir until well combined.
- When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top with more ranch dressing and garnish with dark green parts of sliced green onions. Sprinkle with blue cheese crumbles if desired (and not on Whole30 or dairy free) and serve with celery sticks (optional).
Read more our recipe VEGAN ENCHILADAS WITH LENTILS #dinnerrecipe #food
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