Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

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

Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

Enjoy a wholesome, satisfying meal that combines a tender baked potato with savory shredded chicken, lightly crispy broccoli, and a dollop of creamy Greek yogurt. This dish balances comfort and nutrition in every bite.

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NUTRITION

387kcal
Protein
35g
Fat
8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces Shredded Chicken Breast (85g)

1 cup Broccoli Florets (91g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato and poke several holes with a fork. Bake directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, preheat a skillet over medium heat. Add 1 teaspoon of olive oil.

  • 3

    Add the broccoli florets to the skillet, seasoning lightly with salt and pepper. Sauté for 5-7 minutes until they are slightly crispy but still tender.

  • 4

    If not already pre-cooked, cook the chicken breast until fully cooked, then shred it using two forks or your preferred method.

  • 5

    Once the potato is done, cut it open lengthwise and gently fluff the insides with a fork.

  • 6

    Layer the shredded chicken on top of the potato, then add the crispy broccoli. Top with a dollop of nonfat Greek yogurt.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.

Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

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

Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potato with Shredded Chicken, Crispy Broccoli, and Creamy Greek Yogurt

Enjoy a wholesome, satisfying meal that combines a tender baked potato with savory shredded chicken, lightly crispy broccoli, and a dollop of creamy Greek yogurt. This dish balances comfort and nutrition in every bite.

NUTRITION

387kcal
Protein
35g
Fat
8g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Baked Potato (150g)

3 ounces Shredded Chicken Breast (85g)

1 cup Broccoli Florets (91g)

2 tablespoons Nonfat Greek Yogurt (30g)

1 teaspoon Olive Oil (4.5g)

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wash the potato and poke several holes with a fork. Bake directly on the oven rack for about 45-60 minutes until tender.

  • 2

    While the potato is baking, preheat a skillet over medium heat. Add 1 teaspoon of olive oil.

  • 3

    Add the broccoli florets to the skillet, seasoning lightly with salt and pepper. Sauté for 5-7 minutes until they are slightly crispy but still tender.

  • 4

    If not already pre-cooked, cook the chicken breast until fully cooked, then shred it using two forks or your preferred method.

  • 5

    Once the potato is done, cut it open lengthwise and gently fluff the insides with a fork.

  • 6

    Layer the shredded chicken on top of the potato, then add the crispy broccoli. Top with a dollop of nonfat Greek yogurt.

  • 7

    Season with additional salt and pepper if desired, and serve immediately.