Protein-Packed Crispy Potato Boats

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

Protein-Packed Crispy Potato Boats

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Boats

Enjoy a hearty yet light dish featuring a crispy, baked potato filled with lean grilled chicken, fresh bell pepper, and a dollop of tangy nonfat Greek yogurt. This meal delivers a satisfying crunch paired with protein-powered goodness, perfect for any meal of the day.

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NUTRITION

345kcal
Protein
41.4g
Fat
4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Chicken Breast (113g)

2 tablespoons Nonfat Greek Yogurt (30g)

1/4 Bell Pepper (30g)

1 Green Onion (10g)

Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and pierce it several times with a fork. Place it on a baking sheet and bake for about 45 minutes until the skin is crispy and the interior is tender.

  • 3

    While the potato bakes, grill or pan-cook the chicken breast seasoned with salt and black pepper until fully cooked, then chop or shred into bite-sized pieces.

  • 4

    Dice the quarter portion of bell pepper and finely slice the green onion.

  • 5

    Once the potato is done, cut it in half lengthwise and gently scoop out a small amount of the flesh to create a boat, keeping most of the structure intact.

  • 6

    Mix the chopped chicken, bell pepper, and green onion with the nonfat Greek yogurt. Season the mixture with a pinch more salt and pepper if desired.

  • 7

    Spoon the chicken and yogurt mixture into the potato halves, distributing it evenly.

  • 8

    Serve immediately while warm, enjoying the crisp potato skin and savory filling.

Protein-Packed Crispy Potato Boats

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

Protein-Packed Crispy Potato Boats

YOUR SOLIN GENERATED RECIPE

Protein-Packed Crispy Potato Boats

Enjoy a hearty yet light dish featuring a crispy, baked potato filled with lean grilled chicken, fresh bell pepper, and a dollop of tangy nonfat Greek yogurt. This meal delivers a satisfying crunch paired with protein-powered goodness, perfect for any meal of the day.

NUTRITION

345kcal
Protein
41.4g
Fat
4g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Chicken Breast (113g)

2 tablespoons Nonfat Greek Yogurt (30g)

1/4 Bell Pepper (30g)

1 Green Onion (10g)

Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Wash the russet potato thoroughly and pierce it several times with a fork. Place it on a baking sheet and bake for about 45 minutes until the skin is crispy and the interior is tender.

  • 3

    While the potato bakes, grill or pan-cook the chicken breast seasoned with salt and black pepper until fully cooked, then chop or shred into bite-sized pieces.

  • 4

    Dice the quarter portion of bell pepper and finely slice the green onion.

  • 5

    Once the potato is done, cut it in half lengthwise and gently scoop out a small amount of the flesh to create a boat, keeping most of the structure intact.

  • 6

    Mix the chopped chicken, bell pepper, and green onion with the nonfat Greek yogurt. Season the mixture with a pinch more salt and pepper if desired.

  • 7

    Spoon the chicken and yogurt mixture into the potato halves, distributing it evenly.

  • 8

    Serve immediately while warm, enjoying the crisp potato skin and savory filling.