Name: Loaded Baked Potatoes with Broccoli and Cheddar
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium Russet potato; 5 oz chicken breast; 1 cup broccoli florets; 0.5 oz sharp cheddar cheese; 2 tbsp plain Greek yogurt; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh chives

Instructions

Prep 10 min · Cook 50 min

Preheat your oven to 400°F (200°C).
Scrub the potato clean, prick it several times with a fork, and rub the skin with 0.5 tsp of olive oil and a pinch of sea salt.
Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is tender when pierced.
While the potato bakes, season the chicken breast with garlic powder, sea salt, and black pepper.
Heat the remaining 0.5 tsp of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and cooked through, then dice into small cubes.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.
Slice the hot baked potato lengthwise, fluff the interior with a fork, and layer in the diced chicken and steamed broccoli.
Sprinkle the shredded cheddar cheese over the top and return to the oven for 2-3 minutes until the cheese is bubbling and melted.
Serve immediately topped with a dollop of plain Greek yogurt and a sprinkle of fresh chives.

Nutrition

Ingredients

Instructions

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