NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

2 tbsp Plain Greek yogurt

0.5 tsp Lemon juice

2 tbsp Shredded cheddar cheese

1 tbsp Sliced green onions

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the russet potato thoroughly and prick the skin several times with a fork to allow steam to escape.

• 3

  Rub the potato skin with olive oil and a pinch of sea salt, then place it directly on the oven rack and bake for 45-60 minutes until the center is soft.

• 4

  While the potato bakes, season the chicken breast with garlic powder, onion powder, half of the salt, and half of the pepper.

• 5

  Heat a skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F, then shred it using two forks.

• 6

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, dried dill, and the remaining salt and pepper to create the ranch dressing.

• 7

  Once the potato is finished, slice it down the center and gently fluff the interior with a fork.

• 8

  Stuff the shredded chicken into the potato, top with the shredded cheddar cheese, and return to the oven for 2-3 minutes until the cheese is melted.

• 9

  Drizzle the yogurt ranch dressing over the top and garnish with sliced green onions before serving warm.