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easy eats episode 16 is this easy & nutritious sheet pan buffalo chicken sweet potato nachos. It’s high protein, healthy carbs and a secret ingredient to boost the nutrition! Recipe below ⬇️ Sweet Potatoes: 2 sweet potatoes 2 tablespoons olive oil 2 teaspoons ranch seasoning Buffalo Chicken: 1 lb ground chicken 1/2-1 cup buffalo sauce 2 teaspoons ranch seasoning 1 small zucchini, shredded Toppings: 1 cup shredded mozzarella cheese 1/4 cup blue cheese crumbles Green onions, sliced Chopped cilantro Ranch, for drizzling Buffalo sauce, for drizzling Sliced red onion, for garnish Directions: 1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 2. Wash and dry sweet potatoes and slice 1/4” thick. Add the sliced sweet potatoes to a bowl, toss with olive oil and ranch seasoning. *if your ranch seasoning does not have salt, feel free to add some* 3. Bake the sweet potatoes for 25 minutes, or until slightly browned and tender. 4. While sweet potatoes are roasting make the buffalo chicken by adding ground chicken to a heated skillet and cooking until browned, breaking into small pieces. 4. Add buffalo sauce (1/2 cup for less saucy, 1 cup for more saucy) ranch seasoning and shredded zucchini to ground chicken and mix. Adjust seasoning as needed. 5. To the roasted sweet potatoes add a layer of buffalo chicken mixture, sprinkle a layer of cheese and bake an additional 7-10 minutes, or until cheese is melted. 6. Garnish with green onions, cilantro, ranch, blue cheese rumbles, red onion and more buffalo sauce.

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