Name: Buffalo Chicken Baked Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium russet potato; 5 oz chicken breast; 1 tsp ghee; 2 tbsp buffalo hot sauce; 2 tbsp plain Greek yogurt; 1 stalk celery; 1 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buffalo Chicken Baked Potato

Oven-roasted russet potato stuffed with tender shredded chicken tossed in a zesty buffalo sauce and finished with a cool, creamy dollop of Greek yogurt.

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NUTRITION

Protein

52.8g

Fat

11.7g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

1 medium russet potato

5 oz chicken breast

1 tsp ghee

2 tbsp buffalo hot sauce

2 tbsp plain Greek yogurt

1 stalk celery

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and scrub the russet potato thoroughly under cold water.
2
Pierce the potato several times with a fork, rub the skin with half of the ghee and a pinch of sea salt, then bake for 45-60 minutes until the center is tender.
3
While the potato is roasting, poach or pan-sear the chicken breast until the internal temperature reaches 165°F, then shred it using two forks.
4
In a small mixing bowl, whisk together the buffalo hot sauce, the remaining ghee, and the garlic powder.
5
Toss the shredded chicken in the buffalo sauce mixture until every piece is evenly coated.
6
Finely dice the celery stalk and thinly slice the green onions for a fresh crunch.
7
Once the potato is finished, slice it down the center and fluff the interior with a fork, seasoning with the remaining salt and pepper.
8
Stuff the potato with the buffalo chicken mixture, then top with a dollop of Greek yogurt, diced celery, and green onions.