Hey guys! It’s still raining! And… Austin is under a boil water notice which can make meal prepping somewhat difficult. I’m not on Austin water at home so luckily I didn’t have to worry about that, but we are having to use bottles at the gym instead of our fountain… womp… Anyway, this too shall pass!
Meal prep looked a bit different for me this week since we were driving on Sunday so I tried to keep my recipes simple and quick since I was actually having to do it Monday after work. There was a lot of football in our weekend which is what inspired this recipe. We drove up to Fort Worth for the OU/TCU game (BOOMER!) and then watched the Texans play before we hopped in the car to head home. Cram a Halloween party between those two games and you can imagine I was ready to get back to a normal routine. Don’t get me wrong, we had an AWESOME weekend, but I felt like I was craving some greens like crazy which is why I loaded this up with kale.
We’ve already established that wings and football are a match made in heaven, but this is a little different take on the subject. This week, we’ve got a sweet potato stuffed with shredded buffalo chicken and some simple sauteed kale on the side. Sounds easy (and it is) but the results were awesome! If you made the buffalo wings from my earlier recipe, you can go through the same process with the sauce for this one to tone it down a bit and give it a silkier texture. If you didn’t, you can check that out here.
Also, one last shameless plug for our Barbells for Boobs event this weekend!
I’m a little over half way to my personal goal – If you’d like to make a donation, you can hit up my page here:
Or the team page:
OR you can choose any of the members on our team and donate to their pages.
BUFFALO CHICKEN STUFF SWEET POTATOES & SAUTEED KALE
For the sweet potatoes & chicken
2 Large boneless, skinless chicken breasts
2 Large Sweet Potatoes
1 cup hot sauce (I use Louisiana)
3-4 TBSP butter (Optional – used to tone down the spice of the sauce)
*Optional toppings – green onions, cilantro, avocado
Preheat the over to 350 degrees Fahrenheit. Coat the chicken breasts in olive oil and season both sides with salt and pepper.
Place on a baking sheet lined with parchment paper (or aluminum foil) and bake for appx. 35 minutes or until cooked through and tender. Once cooked, let them cool for a few minutes and then shred the meat with 2 forks.
If you prefer to bake your sweet potatoes in the oven, go for it. I usually take the faster route and do them in the microwave. Wash the potatoes well. Pierce the skin 5-6 times and wrap in wax paper. Place on a microwaveable plate and microwave 7-10 minutes (if doing both together) or until they are soft, rotating halfway through. Once they are finished, remove, slice them in half and put them on plates or in meal prep containers. Lightly mash the potato inside the skin to prepare for filling.
While the chicken and sweet potatoes are cooking, prepare the sauce. If using butter, melt it first in a sauce pan over medium low heat. Add the hot sauce and stir. Adjust the spice by adding more butter or more hot sauce. Once you’ve found your desired flavor, mix well with your shredded chicken breast.
Top the potato with your buffalo chicken and serve with green onions, cilantro, avocado, or ranch dressing!
For the Kale
6 cups Kale – torn and stems removed
2-3 TBSP coconut oil
2 large cloves of garlic- minced
1/4 cup slivered almonds
Himalayan pink sea salt – to taste
Heat the oil in a large pan over medium-high heat. Add the kale and coat in the oil – saute for 1-2 minutes before adding the garlic. Add the garlic and almonds. Saute until kale is tender and rich green. Be careful not to let the garlic burn. Season to taste with salt.
For the ranch – This is a little easier than the one I shared in my other post.
1 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon dried dill
1 teaspoon dried chives
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon himalayan pink salt
Combine well in a jar until ready for use.
In a small bowl, combine 1/2 cup of plain greek yogurt with 2 tablespoons of water and add seasoning until you are satisfied with the flavor. I usually use 2-3 TBSP. You can adjust consistency with water and flavor by adding more seasoning or yogurt.