NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

0.5 cup Bell peppers

0.25 cup Red onion

1 tsp Extra virgin olive oil

0.5 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Non-fat plain Greek yogurt

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Scrub the potato clean, pierce it several times with a fork, and bake for 45-60 minutes until the center is soft and the skin is crisp.

• 2

  While the potato is baking, slice the chicken breast into thin strips. Slice the bell peppers and red onion into thin strips as well.

• 3

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken strips and cook for 3-4 minutes until lightly browned.

• 5

  Add the sliced peppers and onions to the skillet along with the spice mixture. Sauté for an additional 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  Once the potato is finished, slice it open lengthwise and fluff the inside with a fork.

• 7

  Stuff the potato with the chicken and vegetable fajita mixture.

• 8

  Top with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime juice before serving.