Buffalo Chicken Sweet Potato Nachos

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