Name: Loaded Baked Potatoes with Savory Herbed Chicken
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 Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 cup Non-fat Greek yogurt; 1 tbsp Fresh chives

Loaded Baked Potatoes with Savory Herbed Chicken

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

YOUR SOLIN GENERATED RECIPE

Loaded Baked Potatoes with Savory Herbed Chicken

Tender Russet potato oven-roasted until fluffy and topped with succulent herbed chicken and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

46.2g

Fat

8.1g

Carbs

40.9g

SERVINGS

1 serving

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 Smoked paprika

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh chives

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PREPARATION

1
Preheat your oven to 400°F (200°C) and thoroughly scrub the Russet potato clean.
2
Pierce the potato several times with a fork to allow steam to escape, then rub the skin with half of the olive oil and a pinch of sea salt.
3
Place the potato directly on the oven rack and bake for 45 to 60 minutes, or until the skin is crisp and the inside is tender when pierced with a knife.
4
While the potato is roasting, dice the chicken breast into bite-sized cubes and season evenly with the remaining sea salt, black pepper, garlic powder, and smoked paprika.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.
6
Once the potato is finished, slice it open lengthwise and use a fork to gently fluff the interior flesh.
7
Top the fluffed potato with the warm sautéed chicken, a dollop of non-fat Greek yogurt, and a garnish of freshly chopped chives.