Buffalo Chicken Loaded Sweet Potatoes

• servings: 2 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

500 g Chicken Mince

1 tspn Garlic granules

1 tbsp Paprika

4 tbsp Buffalo sauce

400 g Sweet Potato

1 tspn Garlic Granules

1/2 tbsp Paprika

1 tbsp Italian mixed herbs

Salt & pepper

2 tbsp Olive oil

80 g Greek yoghurt

2 Cloves of garlic

2 Fresh lemons

1/2 Broccoli floret

Directions

Step 1

Chop the sweet potatoes into cubes.

Step 2

Toss them with olive oil, garlic granules, paprika, Italian mixed herbs, salt, and pepper.

Step 3

Spread the cubes in an even layer in an air fryer basket or on a baking tray.

Step 4

Cook at 200°C (400°F) for 18–20 minutes in the air fryer or oven until golden and tender, shaking or flipping halfway through.

Step 5

Heat a non-stick frying pan over medium heat.

Step 6

Add the chicken mince and sprinkle with paprika and garlic granules.

Step 7

Cook for 7–8 minutes, stirring frequently, until fully cooked.

Step 8

Stir in the buffalo sauce, mixing well to coat the chicken evenly.

Step 9

Chop the broccoli into small florets and boil in salted water for 3–4 minutes until just tender.

Step 10

Drain and set aside.

Step 11

In a small bowl, mix the Greek yoghurt with minced garlic, juice from 1 lemon, a pinch of salt, and a dash of pepper.

Step 12

Adjust the lemon juice to taste for a zesty finish.

Step 13

Start with a base of roasted sweet potato cubes.

Step 14

Top with the buffalo chicken mince.

Step 15

Drizzle the garlicky lemon sauce over the top and serve with the boiled broccoli on the side.

Nutrition

• Calories: 579
• Total Fat: 12g
• Saturated Fat: undefinedg
• Sodium: undefinedmg
• Total Carbohydrate: 58g
• Dietary Fiber: undefinedg
• Total Sugars: undefinedg
• Protein: 61g