YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Broccoli Baked Potato Bowl
A fluffy baked potato loaded with herb-grilled chicken and tender steamed broccoli, finished with a dollop of creamy Greek yogurt and melty cheddar cheese.
INGREDIENTS
4.5 ounces Chicken Breast
1 medium Russet Potato
1.5 cups Broccoli Florets
1.5 teaspoons Olive Oil
2 tablespoons Nonfat Greek Yogurt
1 tablespoon Shredded Cheddar Cheese
PREPARATION
Preheat your oven to 400°F and scrub the potato clean.
Pierce the potato several times with a fork and bake for 45 to 60 minutes until the center is soft.
Brush the chicken breast with half of the olive oil and season with salt, pepper, and your favorite dried herbs.
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
Steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.
Once the potato is cooked, slice it open lengthwise and fluff the inside with a fork, mixing in the remaining olive oil.
Dice the grilled chicken into bite-sized pieces.
Layer the chicken and steamed broccoli over the potato, then top with a dollop of Greek yogurt and a sprinkle of cheddar cheese.