Wings taste good without all the fat.
Wings are always delish, but often come fried and covered in high-calorie sauce. Instead, we use chicken breast to reduce the fat and stuff them in sweet potatoes for a hearty combo. Cool the heat with a drizzle of blue cheese or ranch.
4 medium sweet potatoes
1lb boneless, skinless, chicken breasts, shredded & cooked
½ cup Frank’s red hot sauce
Spices: salt, pepper, garlic powder, dried cilantro
½ cup part-skim mozzarella cheese
½ cup reduced-fat blue cheese dressing or reduced fat ranch dressing
Preheat oven to 400 degrees. Wrap sweet potatoes in aluminum foil and make a slit in each side for ventilation. Bake for 30 minutes, depending on size of potato, may need to cook longer until flesh is soft. Remove from oven and let cool while you prepare the chicken. Boil chicken breasts in a large pot over medium heat until cooked. Remove from water and shred with fork. (You can also use rotisserie chicken or make shredded chicken in crockpot). Place chicken in a bowl and season with salt, pepper, garlic powder and dried cilantro. Add hot sauce and stir to coat. Remove sweet potatoes from foil and make a horizontal slit to open. Evenly distribute 4oz chicken to each potato. Top with cheese and drizzle with ranch or blue cheese sauce.
Recipe makes 4 servings
Nutrition Facts per 1 serving: 282 calories, 6g fat, 28g Carbohydrates, 29g Protein