NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5.5 oz Chicken breast

0.5 cup Bell peppers

0.25 cup Red onion

1 tsp Olive oil

0.5 tsp Cumin

0.5 tsp Chili powder

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Scrub the Russet potato thoroughly, pierce it several times with a fork, and bake for 45 to 50 minutes until the center is tender.

• 3

  While the potato bakes, slice the chicken breast into thin strips and thinly slice the bell peppers and red onion.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the chicken strips to the skillet along with the cumin, chili powder, garlic powder, sea salt, and black pepper.

• 6

  Sauté the chicken for about 5 minutes until it begins to brown, then add the sliced peppers and onions to the pan.

• 7

  Continue cooking for another 5 to 7 minutes until the chicken is fully cooked through and the vegetables are tender-crisp.

• 8

  Once the potato is finished, slice it down the center and gently fluff the inside with a fork.

• 9

  Generously stuff the potato with the chicken and fajita vegetable mixture.

• 10

  Top the stuffed potato with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.