YOUR SOLIN GENERATED RECIPE
Baked Potato with Shredded Chicken and Broccoli
Oven-roasted Russet potato stuffed with tender shredded chicken and steamed broccoli florets, finished with a dollop of creamy Greek yogurt.
INGREDIENTS
1 medium Russet potato
4.5 oz Cooked shredded chicken breast
1 cup Broccoli florets
1 tsp Extra virgin olive oil
2 tbsp Plain nonfat Greek yogurt
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato thoroughly and pierce the skin several times with a fork.
Rub the potato skin with the extra virgin olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 60 minutes until the skin is crisp and the center is tender when pierced with a knife.
While the potato is baking, steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.
In a small bowl, season the warm shredded chicken breast with the garlic powder and black pepper.
Once the potato is done, slice it down the center and gently fluff the inside with a fork.
Stuff the potato with the seasoned chicken and steamed broccoli florets.
Top with a dollop of plain nonfat Greek yogurt and the remaining sea salt before serving.