NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Chicken breast

0.5 cup Red bell pepper

0.25 cup Red onion

0.25 cup Black beans

2 tbsp Salsa

1 tsp Extra virgin olive oil

0.5 cup Strawberries

0.5 tsp Ground cumin

0.5 tsp Chili powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the Russet potato clean, then pierce it several times with a fork.

• 2

  Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crispy and the inside is tender.

• 3

  While the potato bakes, dice the chicken breast, red bell pepper, and red onion into small, uniform pieces.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and add the chicken, sautéing until it is golden and cooked through.

• 5

  Stir in the peppers, onions, black beans, cumin, chili powder, sea salt, and black pepper, cooking for 5 minutes until the vegetables soften.

• 6

  Slice the baked potato down the center, fluff the interior with a fork, and spoon the warm chicken and vegetable mixture into the center.

• 7

  Top the potato with fresh salsa and serve immediately with a side of sliced strawberries.