NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

1 cup Broccoli florets

0.25 cup Greek yogurt

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pat dry, and prick several times with a fork to allow steam to escape.

• 3

  Rub the potato skin with avocado oil and a pinch of sea salt, then bake for 45 to 55 minutes until the skin is crisp and the center is soft.

• 4

  While the potato bakes, season the chicken breast with garlic powder, sea salt, and black pepper, then pan-sear or bake until it reaches an internal temperature of 165°F.

• 5

  Allow the chicken to rest for 5 minutes before shredding it into bite-sized pieces using two forks.

• 6

  Steam the broccoli florets for 3 to 5 minutes until they are bright green and tender-crisp.

• 7

  Slice the baked potato down the center, fluff the interior with a fork, and stuff it generously with the shredded chicken and steamed broccoli.

• 8

  Finish the dish by topping with a dollop of Greek yogurt and a sprinkle of freshly chopped chives.