2chicken breastsboneless skinless, cut into 1/4-inch cubes
1red bell peppercut into thin strips
1/2red onionmedium, chopped
1teaspoonred pepper flakes(depending on heat preference)
2tablespoonsparsleyminced fresh flat-leaf
1/3cupyogurt0% Greek (optional)
Preheat oven to 350°F.
Stab the potatoes a few times all over with a fork. Place them on the bottom oven rack and bake for 1 hour.
Meanwhile, in a large sauté pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the chicken cubes and toss to coat in oil. Cook for 5 minutes, or until lightly browned (the chicken will not be done cooking yet) and transfer to a plate.
Add the remaining 1/2 tablespoon oil, the bell pepper, onion, broccoli, mushrooms, and zucchini and sauté for 5 minutes, until they start to sweat, then add the red pepper flakes, garlic and lime juice. Continue sautéing for another 5 minutes, or until the veggies start to soften. Add the chicken and any juices from the plate and cook for 5 minutes more, until the chicken is cooked through.
When the potatoes are cool enough to handle, cut them in half lengthwise and use a spoon to scoop the flesh into the sauté pan, leaving the skins intact. Smash the potato flesh with a wooden spoon and mix it with the rest of the filling.
Place the potato skins on a baking sheet and divide the filling among the four potato skins, letting it mound so that you use all the filling.
Top with cheese and bake for 5 minutes, or until the cheese is melted and bubbly. Sprinkle with parsley and (if using) top with both yogurt and hot sauce. Serve hot and enjoy.
Makes 4 servings
Serving size: 1 potato halve
Per Serving: calories 244; fat 12.5 g; saturated fat 3.5 g; fiber4 g; protein 20.5 g; carbohydrates 25 g; sugar 3.5 g
---THIS RECIPE IS FROM THE LOSE WEIGHT BY EATING DETOX WEEK COOKBOOK---