This inventive recipe is stuffed with flavor, literally. Enjoy the balance of protein and carbohydrates bathed in sauce and cheese. This is certainly a dish for a hungry girl who will be left anything but.
Recommended
10 oz Russet potato
4 1/2 oz Raw boneless skinless breast (cut into bite-size pieces)
1/8 tsp Salt
1/8 tsp Pepper
1/4 cup Chopped mushrooms
2 tbsp Chopped onion
1/4 cup Low-fat marinara sauce
1/4 tsp Garlic powder
1 tbsp Grated Parmesan cheese
4 1/2 oz Raw boneless skinless breast (cut into bite-size pieces)
1/8 tsp Salt
1/8 tsp Pepper
1/4 cup Chopped mushrooms
2 tbsp Chopped onion
1/4 cup Low-fat marinara sauce
1/4 tsp Garlic powder
1 tbsp Grated Parmesan cheese
Pierce potato several times with a fork. On a microwave-safe plate, microwave potato for 3 1/2 minutes.
Flip potato, and microwave for another 3 1/2 minutes, or until soft.
Once cool enough to handle, cut potato in half lengthwise. Use a spoon to gently scoop out the pulp, leaving about 1/4-inch inside the skin. Discard the potato pulp (or reserve for another use).
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken, and sprinkle with salt and pepper. Add mushrooms and onion, and cook and stir for about 4 minutes, until chicken is fully cooked and veggies have softened and browned.
Remove skillet from heat. Add marinara sauce, garlic powder, and 1 1/2 teaspoons Parmesan. Stir to coat. Divide mixture between the potato halves.
Sprinkle with remaining 1 1/2 teaspoons Parmesan cheese.
Makes 1 serving.
338 calories, 7g fat, 707mg sodium, 31.5g carbs, 4.5g fiber, 5.5g sugars, 37g protein
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