Buffalo Chicken Sweet P Nachos!!
I used sweet potato instead of chips because the sweetness goes so well with the buffalo sauce. Sweet potatoes are also incredibly nutrient dense - they have high levels of vitamin A and C, as well as fiber (keep the skin on).
This recipe is grain-free, gluten-free, and can be made dairy-free if you swap out the cheese and yogurt for non dairy options
(makes 2-4 servings)
Ingredients:
2 chicken breasts
Himalayan salt
Garlic powder
Paprika
1 large sweet potato
2 tbsps avocado oil
1 tbsp ghee
1/4 cup yogurt (I used @alexandriafarms)
1/4 cup buffalo sauce (more or less to taste)
Shredded cheese (I used raw cheddar)
To top: mashed avocado, ranch drizzle (from @primalpalate), sliced green onion
Directions:
Preheat oven to 425 degrees. Season chicken liberally with salt, garlic powder and paprika. Slice a large sweet potato into 1/4" rounds and place on a lined baking sheet. Rub with avocado oil, sprinkle with salt and add to the oven for about 20 minutes, flipping halfway through.
Heat ghee in an oven-safe pan (I used stainless steel) and sear chicken for 3 minutes then flip and add to the oven. Cook for 15-18 minutes until internal temp reads 165 degrees.
Once the chicken is cooked, shred it in a large bowl and mix with the yogurt and buffalo sauce.
Remove the sweet potato slices from the oven, sprinkle with cheese and return to the oven for a minute to melt
Assemble by layering the sweet potato slices on a plate then top with chicken followed by mashed avocado, a drizzle of ranch and green onion