1/4 cup blue cheese crumbles (more or less depending how you like it!)
handful cucumbers (celery or carrots work too)
Preheat oven to 400F.
First, cut the sweet potatoes in half lengthwise.
Rub them with avocado oil and place the flat side down on a lined baking sheet.
Roast in the oven for 30 minutes, or until they are soft and the outer skin is kind of wrinkly.
While the sweet potatoes are roasting, cook the chicken.
Bring a pot of water to a boil and place the chicken in. If you’re using tenders, boil for about 10 minutes until the chicken is cooked through and the center is no longer translucent. If you’re using breast, the cook time may be longer.
Transfer the chicken to a cutting board and use two forks to shred and pull apart the chicken breast.
Place all the shredded chicken in a bowl and mix it well with the buffalo sauce.
When the sweet potatoes are done roasting, turn them over and mash the centers a bit with the fork to make a little divot in the center.
Divide the shredded chicken between the sweet potatoes.
Sprinkle with blue cheese (optional but recommended) and garnish with cucumbers, celery, or carrots!