NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz Chicken breast

0.25 cup Non-fat Greek yogurt

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh chives

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the Russet potato thoroughly and pierce the skin several times with a fork.

• 3

  Rub the potato with 0.5 teaspoon of olive oil and a pinch of sea salt, then place directly on the oven rack to bake for 45 to 60 minutes until the center is soft.

• 4

  While the potato bakes, mince the garlic and finely chop the chives and parsley.

• 5

  Season the chicken breast with the remaining olive oil, minced garlic, sea salt, and black pepper.

• 6

  Place the chicken in a small roasting pan and bake alongside the potato for the final 20 to 25 minutes of cooking time until the internal temperature reaches 165°F.

• 7

  Once cooked, let the chicken rest for 5 minutes before dicing it into small bite-sized pieces.

• 8

  Slice the baked potato down the center, fluff the interior with a fork, and stuff it with the diced chicken.

• 9

  Top the potato with the Greek yogurt and a generous sprinkle of fresh chives and parsley before serving.