Jim and I started Whole 30 this month in an effort to reset our systems after an amazing (and delicious) vacation to North Carolina. We wanted to give our bodies a rest and some nutritional support, and as a bonus I figured after having a baby this might be great way to get my hormones a bit evened out. So here we go!
This was the first Whole 30 meal I tried making – so far it’s definitely making me think outside the box with our foods! I will say this buffalo chicken stuffed sweet potato really hit the spot!
Buffalo Chicken Stuffed Sweet Potato
2 Chicken breasts
2 Sweet potatoes around the same size
1/2 cup Franks Red Hot Original (Whole 30 approved!)
Cook chicken breasts with some salt and pepper in the crock pot for around 5 hours on low or 3 hours on high. Drain water, shred chicken, and add the hot sauce. Bake sweet potatoes in a 350 degree oven for an hour. Split potato and top with chicken mixture and green onion. Serve with a veggie on the side – I like asparagus or broccoli. Enjoy!