Protein-Packed Greek Yogurt Loaded Baked Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Loaded Baked Potato

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Loaded Baked Potato

Enjoy a satisfying and versatile meal featuring a perfectly baked potato topped with nonfat Greek yogurt and tender shredded grilled chicken breast, finished with a drizzle of olive oil and a dash of fresh salt and pepper. This dish offers a delightful mix of textures and flavors, from the soft, fluffy potato to the creamy tang of yogurt and the lean protein of chicken, making it a nutritious option for any time of day.

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NUTRITION

340kcal
Protein
35g
Fat
6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

0.75 cup nonfat Greek yogurt (~170g)

2 oz grilled chicken breast (~57g)

1 tsp extra virgin olive oil (~4.5g)

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and prick the baked potato several times with a fork, then place it on a baking sheet and bake for about 45-60 minutes until tender.

  • 2

    While the potato is baking, grill or pan-cook the chicken breast until fully cooked. Allow it to cool slightly and then shred or dice into bite-sized pieces.

  • 3

    Once the potato is ready, slice it open lengthwise, fluffing the inside with a fork.

  • 4

    Spoon the nonfat Greek yogurt evenly over the baked potato, then sprinkle the shredded chicken on top.

  • 5

    Drizzle with extra virgin olive oil and finish with a pinch of salt and a grind of black pepper.

  • 6

    Garnish with additional herbs if desired, and serve immediately.

Protein-Packed Greek Yogurt Loaded Baked Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Loaded Baked Potato

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Loaded Baked Potato

Enjoy a satisfying and versatile meal featuring a perfectly baked potato topped with nonfat Greek yogurt and tender shredded grilled chicken breast, finished with a drizzle of olive oil and a dash of fresh salt and pepper. This dish offers a delightful mix of textures and flavors, from the soft, fluffy potato to the creamy tang of yogurt and the lean protein of chicken, making it a nutritious option for any time of day.

NUTRITION

340kcal
Protein
35g
Fat
6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 medium baked potato (~150g)

0.75 cup nonfat Greek yogurt (~170g)

2 oz grilled chicken breast (~57g)

1 tsp extra virgin olive oil (~4.5g)

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash and prick the baked potato several times with a fork, then place it on a baking sheet and bake for about 45-60 minutes until tender.

  • 2

    While the potato is baking, grill or pan-cook the chicken breast until fully cooked. Allow it to cool slightly and then shred or dice into bite-sized pieces.

  • 3

    Once the potato is ready, slice it open lengthwise, fluffing the inside with a fork.

  • 4

    Spoon the nonfat Greek yogurt evenly over the baked potato, then sprinkle the shredded chicken on top.

  • 5

    Drizzle with extra virgin olive oil and finish with a pinch of salt and a grind of black pepper.

  • 6

    Garnish with additional herbs if desired, and serve immediately.