Protein-Packed Loaded Baked Potato with Roasted Vegetables

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

Protein-Packed Loaded Baked Potato with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Loaded Baked Potato with Roasted Vegetables

Savor the hearty yet light goodness of a freshly baked potato loaded with succulent grilled chicken, perfectly roasted bell peppers, zucchini, and red onions, all crowned with a creamy dollop of non-fat Greek yogurt. The dish delivers a satisfying blend of flavors and textures that's ideal for a balanced meal any time of day.

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NUTRITION

390kcal
Protein
40g
Fat
6.6g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baking Potato

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Thoroughly scrub the baking potato, pat dry, and prick it with a fork. Place the potato directly on the oven rack and bake for 45-60 minutes until tender.

  • 2

    While the potato bakes, preheat a grill pan or outdoor grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 3

    Lightly brush the chicken with olive oil and grill for about 6-7 minutes per side until fully cooked. Once done, let rest before slicing.

  • 4

    Meanwhile, preheat a skillet over medium heat. Toss the sliced bell pepper, zucchini, and red onion with a dash of olive oil, salt, and pepper. Roast the vegetables in the skillet for about 8-10 minutes until tender and slightly charred.

  • 5

    Cut the baked potato in half lengthwise and fluff the insides with a fork. Top with the roasted vegetables and sliced grilled chicken.

  • 6

    Add a dollop of non-fat Greek yogurt over the top, and season with extra salt and pepper if needed. Serve immediately and enjoy!

Protein-Packed Loaded Baked Potato with Roasted Vegetables

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

Protein-Packed Loaded Baked Potato with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Loaded Baked Potato with Roasted Vegetables

Savor the hearty yet light goodness of a freshly baked potato loaded with succulent grilled chicken, perfectly roasted bell peppers, zucchini, and red onions, all crowned with a creamy dollop of non-fat Greek yogurt. The dish delivers a satisfying blend of flavors and textures that's ideal for a balanced meal any time of day.

NUTRITION

390kcal
Protein
40g
Fat
6.6g
Carbs
44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Baking Potato

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Thoroughly scrub the baking potato, pat dry, and prick it with a fork. Place the potato directly on the oven rack and bake for 45-60 minutes until tender.

  • 2

    While the potato bakes, preheat a grill pan or outdoor grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 3

    Lightly brush the chicken with olive oil and grill for about 6-7 minutes per side until fully cooked. Once done, let rest before slicing.

  • 4

    Meanwhile, preheat a skillet over medium heat. Toss the sliced bell pepper, zucchini, and red onion with a dash of olive oil, salt, and pepper. Roast the vegetables in the skillet for about 8-10 minutes until tender and slightly charred.

  • 5

    Cut the baked potato in half lengthwise and fluff the insides with a fork. Top with the roasted vegetables and sliced grilled chicken.

  • 6

    Add a dollop of non-fat Greek yogurt over the top, and season with extra salt and pepper if needed. Serve immediately and enjoy!