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; 2 tbsp Buffalo sauce; 0.5 tbsp Ghee; 2 tbsp Plain Greek yogurt; 1 stalk Celery; 1 tbsp Green onion; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.3g

Fat

13.7g

Carbs

42.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

2 tbsp Buffalo sauce

0.5 tbsp Ghee

2 tbsp Plain Greek yogurt

1 stalk Celery

1 tbsp Green onion

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and scrub the Russet potato clean.
2
Pierce the potato several times with a fork, then bake directly on the oven rack for 50 minutes until the skin is crisp and the center is tender.
3
While the potato bakes, poach the chicken breast in simmering water for 15 minutes until fully cooked, then shred it using two forks.
4
In a medium bowl, combine the shredded chicken with the buffalo sauce, garlic powder, sea salt, and black pepper until well coated.
5
Finely dice the celery stalk and thinly slice the green onion.
6
Once the potato is finished, slice it down the middle, fluff the inside with ghee, and pile the buffalo chicken mixture inside.
7
Garnish with the diced celery, green onions, and a dollop of Greek yogurt before serving.