Name: Hearty Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Lean Ground Turkey; 1 medium Russet Potato; 1/4 cup Nonfat Greek Yogurt; 1/3 cup Canned Diced Tomatoes; 1/4 cup Kidney Beans; 1/4 portion Onion; 1 tsp Chili Powder; 1 tsp Cumin; Dash of Salt & Pepper

Hearty 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.

YOUR SOLIN GENERATED RECIPE

Hearty Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt

A comforting dish featuring a perfectly baked potato topped with a savory lean turkey chili, accented by a dollop of tangy nonfat Greek yogurt. This dish is both satisfying and nutritious, balancing lean protein with wholesome carbs and vibrant spices for an energizing meal.

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NUTRITION

Protein

37.1g

Fat

3.8g

Carbs

50.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 medium Russet Potato

1/4 cup Nonfat Greek Yogurt

1/3 cup Canned Diced Tomatoes

1/4 cup Kidney Beans

1/4 portion Onion

1 tsp Chili Powder

1 tsp Cumin

Dash of Salt & Pepper

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PREPARATION

1
Preheat the oven to 400°F.
2
Scrub the potato clean, prick with a fork, and bake directly on the oven rack for about 45-60 minutes until tender.
3
Meanwhile, finely dice the onion.
4
In a medium pan over medium heat, sauté the diced onion until softened.
5
Add the lean ground turkey to the pan, breaking it up with a spoon. Cook until browned.
6
Stir in the canned diced tomatoes, kidney beans, chili powder, cumin, salt, and pepper. Allow the chili to simmer for 10 minutes to meld the flavors.
7
Once the potato is baked, slice it open and fluff the inside with a fork.
8
Spoon the turkey chili generously over the baked potato.
9
Top with a dollop of nonfat Greek yogurt and serve warm.