NUTRITION

SERVINGS

INGREDIENTS

1 small Russet potatoes

5 oz Chicken breast

0.25 tbsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.25 cup Greek yogurt

0.25 whole Avocado

1 tbsp Cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and bake the Russet potatoes for 45-50 minutes until tender.

• 2

  While the potatoes bake, poach the chicken breast in simmering water for 12-15 minutes, then shred with two forks.

• 3

  In a medium bowl, toss the shredded chicken with chili powder, cumin, garlic powder, onion powder, sea salt, black pepper, and lime juice.

• 4

  Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer against the skin for stability.

• 5

  Brush the inside and outside of the potato skins with olive oil and place them cut-side down on a baking sheet.

• 6

  Roast the skins for 10 minutes, then flip and roast for another 5 minutes until they are golden and crispy.

• 7

  Fill each crispy skin with the seasoned chili-lime chicken and return to the oven for 3 minutes to heat through.

• 8

  Garnish each skin with a dollop of Greek yogurt, a slice of avocado, and fresh cilantro before serving.