Sweet potato buffalo chicken with blue cheese sauce (Perfect for meal prep)

You can probably tell from a number of my recipes that I have a love for buffalo sauce and with it being January and everyone is on a health kick why not combine this with some high protein healthy ish friends – I.e Sweet potatoes and chicken. But to make it extra special add some blue cheese sauce and sliced roasted jalapenos! Big flavour and supper yummy! Like an extra kick? Then upgrade the jalapenos and add some dried chili flakes!

For 4 adults or 4 days meal prep

Ingredients

Sweet potato prep:

Sweet potato x4

2 Tbsp Olive oil

1 Tbsp Salt

Shredded chicken prep:

2 Large chicken breast

2 TBsp Olive oil

1 Tsp Galic granules

1 Tsp Onion granules

28g (2Tbsp) Butter

1.5 Cups Water

1 Cup Buffalo hot sauce (I used franks)

Blue cheese sauce prep:

150g Blue cheese chopped up

150ml Cream

1 Tbsp Worcestershire sauce

Buffalo sauce prep:

1 Tsp Garlic granules

28g (2 Tbsp) Butter

2 Tbsp Honey

1 Tbsp Worcestershire sauce

1 cup Buffalo hot sauce (I used franks)

½ Tsp Corn flour dissolved in 1/3 Cup of cold water

Finish:

6 Fresh Jalapenos

Chili flakes

Spring onions sliced finely

Method

Firstly, turn on your oven and set to 200c (fan) or if using BBQ fire up and leave to warm up – target temp 180-200c and set up the BBQ for indirect cooking.

OVEN: Take your sweet potatoes fork them all over then cover with olive oil, then sprinkle over salt on all sides then place on baking sheet and in the oven for around 45-50 mins until cooked. You can tell its cooked if you are able to poke easily with a fork.  

BBQ: Take your sweet potatoes cover with olive oil then place individually on foil sheets then sprinkle with salt on all sides then wrap up. You now want to fork them all over this is to also let the wonderful BBQ taste into the spud. Now place in the BBQ. I would turn them halfway through cooking – they should take around 45 mins.

Now onto the chicken, place all the ‘Shredded chicken prep’ ingredient in a saucepan and cover with lid and cook for around 20-25 mins on medium heat until cooked.

Onto the blue cheese: Chop up the blue cheese to a crumble texture then place in a saucepan with cream and Worcestershire sauce and place on the hob over a medium heat until the mixture is fully combined should only take 2-3 mins with constant mixing (make sure not to boil the cream – ideally only a mild simmer).

Your chicken by now should be cooked (you can use a meat thermometer just to check its cooked (74c+) then place onto a chopping board and shred the chicken while its still hot. Then place to one side and discard the cooking liquid.

Also, keep an eye on your potatoes as they will be near done now, once cooked remove and set aside (keep them warm).

Place your jalapenos (is using) on the BBQ grill or frying pan and brown on all sides then chop up for garnish.

Lastly, time to make your buffalo sauce, place the ingredients from ‘Buffalo sauce prep’ APART FROM the corn flour into a sauce pan and heat. You then want to slowly add your corn flour water mix a little at a time until you reach a thick gravy like consistency.  Now time to add your shredded chicken mix until fully combined.

Time to plate up!

Cut open your potatoes, pour in your shredded buffalo chicken, drizzle over your blue cheese sauce, then add some jalapenos then maybe a bit more blue cheese sauce then finish with either red pepper flakes or chili flakes. (You could also add some finally sliced spring onions) Admire your creation then enjoy!