NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

6 oz Chicken breast

2 tbsp Buffalo sauce

0.25 cup Greek yogurt

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

0.25 cup Celery

PREPARATION

• 1

  Preheat your oven to 400°F and scrub the russet potato thoroughly under cold water to remove any debris.

• 2

  Pierce the potato several times with a fork, rub the skin with olive oil and sea salt, then bake directly on the oven rack for 45 to 60 minutes until the skin is crisp and the center is soft.

• 3

  While the potato bakes, poach or grill the chicken breast until it reaches an internal temperature of 165°F, then shred it using two forks.

• 4

  In a small mixing bowl, toss the shredded chicken with the buffalo sauce and black pepper until every piece is well coated.

• 5

  Carefully slice the hot baked potato down the center, fluff the interior with a fork, and pile the buffalo chicken mixture high inside the cavity.

• 6

  Finish the dish by topping with a dollop of Greek yogurt, diced celery, and thinly sliced green onions before serving immediately.