Name: Chicken and broccoli loaded potato
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 8 olive oil cooking sprays; 1 tsp salt; 6 oz boneless skinless chicken breast, cut into 3/4-inch cubes; 3.5 oz broccoli florets, chopped small; 2 tbsp shredded cheddar cheese; 1/4 tsp garlic powder; 1/2 tsp paprika; 3/4 cup water; 2 tbsp plain nonfat Greek yogurt; 1 tbsp fresh chives, sliced

Instructions

Prep 15 min · Cook 50 min

Preheat the oven to 425°F. Pierce the potato several times with a fork. Coat the skin with cooking spray and half the salt. Place on a half-sheet pan and bake for 40 to 50 minutes until the skin is crisp and a knife slides easily into the center.
While the potato bakes, bring water to a boil in a small pot. Place the broccoli in a steamer basket over the water, cover, and steam for 5 to 6 minutes until tender but still bright green. Set aside. Done when tender and bright green.
Heat a 10-inch skillet over medium-high until hot and mist with cooking spray. Season the chicken cubes with garlic powder, half the paprika, and the remaining salt. Add the chicken to the skillet in a single layer and cook undisturbed for 2 minutes to brown. Stir and cook for 4 to 5 minutes more, stirring every minute, until browned and cooked through. Done when opaque in the center, 165°F.
When the potato is done, slice it open lengthwise. Fluff the inside with a fork and stir in the Greek yogurt. Top the potato with the cooked chicken, steamed broccoli, and cheddar cheese. Sprinkle the remaining paprika over the broccoli. Return to the oven for 2 minutes to melt the cheese.
Top the loaded potato with sliced chives and serve hot.

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Ingredients

Instructions

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