Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

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

Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

Enjoy a comforting dish featuring a crispy baked potato topped with a hearty lean turkey chili, brightened with a dollop of creamy, nonfat Greek yogurt. This meal brings together the satisfying crunch and warmth of the potato, a flavorful turkey and bean chili, and a cool, tangy finish that makes every bite exciting.

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NUTRITION

385kcal
Protein
41.5g
Fat
6.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (43g)

1/4 cup Diced Tomatoes (60g)

1/3 cup Nonfat Greek Yogurt (82g)

1/2 teaspoon Chili Powder

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F. Scrub the potato, prick it with a fork, and rub lightly with a small amount of oil if desired for extra crispiness. Bake directly on the oven rack for about 45-50 minutes, or until the skin is crispy and the inside is tender.

  • 2

    While the potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces as it cooks.

  • 3

    Stir in the black beans and diced tomatoes along with chili powder, garlic powder, salt, and pepper. Let the mixture simmer for about 5-7 minutes to allow the flavors to meld.

  • 4

    Once the potato is done, slice it open lengthwise and lightly fluff the inside with a fork.

  • 5

    Top the baked potato with the turkey chili mixture and finish with a dollop of nonfat Greek yogurt.

  • 6

    Serve warm and enjoy your balanced meal.

Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

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

Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

Enjoy a comforting dish featuring a crispy baked potato topped with a hearty lean turkey chili, brightened with a dollop of creamy, nonfat Greek yogurt. This meal brings together the satisfying crunch and warmth of the potato, a flavorful turkey and bean chili, and a cool, tangy finish that makes every bite exciting.

NUTRITION

385kcal
Protein
41.5g
Fat
6.5g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet Potato (150g)

4 ounces Lean Ground Turkey (113g)

1/4 cup Black Beans (43g)

1/4 cup Diced Tomatoes (60g)

1/3 cup Nonfat Greek Yogurt (82g)

1/2 teaspoon Chili Powder

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F. Scrub the potato, prick it with a fork, and rub lightly with a small amount of oil if desired for extra crispiness. Bake directly on the oven rack for about 45-50 minutes, or until the skin is crispy and the inside is tender.

  • 2

    While the potato bakes, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until browned, breaking it up into small pieces as it cooks.

  • 3

    Stir in the black beans and diced tomatoes along with chili powder, garlic powder, salt, and pepper. Let the mixture simmer for about 5-7 minutes to allow the flavors to meld.

  • 4

    Once the potato is done, slice it open lengthwise and lightly fluff the inside with a fork.

  • 5

    Top the baked potato with the turkey chili mixture and finish with a dollop of nonfat Greek yogurt.

  • 6

    Serve warm and enjoy your balanced meal.