Whole 30 Dairy Free Buffalo Chicken Stuffed Sweet Potatoes

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Whole 30 Dairy Free Buffalo Chicken Stuffed Sweet Potatoes

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Ingredients

4 servings

For the sweet potatoes

4 medium sweet potatoes (about 8 oz each)
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1 tbsp olive oil
½ tsp salt

For the buffalo chicken

1.5 lbs boneless, skinless chicken breasts
2 cups low-sodium chicken broth
½ cup frank's redhot sauce (or other cayenne-based hot sauce)
2 tbsp dairy free butter, melted
1 tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp black pepper

For the dairy-free ranch drizzle

⅓ cup vegan mayonnaise
2 tbsp unsweetened dairy free milk
1 tbsp fresh lemon juice
½ tsp dried dill
½ tsp garlic powder
¼ tsp onion powder
¼ tsp salt

For serving

3 scallions, thinly sliced
1 stalk celery, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Rub the sweet potatoes all over with olive oil and sprinkle with salt. Place on a baking sheet and bake for 45–55 minutes, until a fork slides through the thickest part with no resistance and the skins are slightly wrinkled.
2
While the sweet potatoes bake, place the chicken breasts in a large saucepan and pour in the chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part.

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