NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium russet potato

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

2 tbsp plain Greek yogurt

0.5 oz sharp cheddar cheese

1 slice turkey bacon

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the russet potato clean, prick it several times with a fork, and bake for 45-60 minutes until the skin is crisp and the center is tender.

• 2

  While the potato bakes, prepare the chicken by rubbing it with 0.25 tbsp of olive oil, garlic powder, smoked paprika, half of the sea salt, and half of the black pepper.

• 3

  Heat a grill or grill pan over medium-high heat. Cook the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for 5 minutes.

• 4

  In a small skillet, cook the turkey bacon over medium heat until crispy. Let it cool slightly, then crumble into small pieces.

• 5

  Once the potato is finished, slice it open lengthwise and fluff the inside with a fork. Season the potato flesh with the remaining salt and pepper.

• 6

  Stuff the potato with the shredded sharp cheddar cheese while hot so it melts. Top with the plain Greek yogurt, crumbled turkey bacon, and freshly chopped chives.

• 7

  Slice the rested chicken breast and serve it immediately alongside the loaded baked potato.