YOUR SOLIN GENERATED RECIPE
Crispy Baked Potato with Lean Turkey Chili and Creamy Greek Yogurt
Enjoy a delightful balance of textures and flavors with this dish featuring a crispy baked potato topped with a hearty lean turkey chili, finished off with a dollop of creamy Greek yogurt. The robust chili contrasts beautifully with the smooth, tangy yogurt, making it a comforting yet protein-packed meal perfect for any time of the day.
INGREDIENTS
1 medium Baking Potato (~150g)
3 oz Lean Ground Turkey
1/2 cup Kidney Beans (drained)
1/2 cup Diced Tomatoes
1 small Yellow Onion
2 cloves Garlic
1/4 cup Plain Nonfat Greek Yogurt
1 tsp Chili Powder
1 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Scrub the potato clean, pat dry, and pierce it several times with a fork. Bake directly on the oven rack for about 45 minutes until the skin is crispy and the inside is soft.
Meanwhile, finely dice the onion and mince the garlic. In a medium skillet over medium heat, add the lean ground turkey. Cook until the turkey is browned, breaking it up as it cooks.
Add the diced onion and minced garlic to the skillet with the turkey. Sauté for about 3-4 minutes until the onion is translucent.
Mix in the chili powder, cumin, salt, and pepper. Then, stir in the diced tomatoes and kidney beans. Reduce the heat and let the mixture simmer for about 10 minutes to meld the flavors.
Once the potato is baked, slice it open and fluff the inside with a fork. Spoon the lean turkey chili generously over the potato.
Top with a dollop of plain nonfat Greek yogurt for creaminess and an extra boost of protein. Serve warm and enjoy!