Mindful Sodexo 
Creamy Idaho potato stuffed with sauteed spinach and lemon zest, with roasted chicken, mustard gravy and steamed broccoli
Nutrition Facts:
Calories: 290, Carbs: 21g, Protein: 21g, Fat: 5g, Sat. Fat: 1g, Cholesterol: 45mg, Sodium: 390mg, Fiber: 7g
Prep Time: 2 hours 20 min Cook time: 35 min Yield: 1 Plate
Spinach and Mustard Chicken Stuffed Potato
- 1 potato skin spinach and lemon stuffed
- 3 1/2 ounces mustard chicken breast
- 4 ounces fresh steamed broccoli florets
- 1/2 ounce roasted red pepper, julienne
Baked Potato Skin
- 1 potato skin, frozen
Instant Mashed Potato
- 1/4 cup + 2 tablespoons water
- 3 tablespoons + 1 teaspoon instant potato
Spinach and Lemon Stuffed Potato Skin
- 3 1/2 ounces instant mashed potato
- 3/8 teaspoon lemon juice
- 3/8 teaspoon canola oil
- 1 tablespoon evaporated fat free milk
- 1/4 teaspoon canola oil
- 1/4 teaspoon whole clove peeled garlic, fresh, minced
- 1 tablespoon + 2 teaspoons yellow onion, fresh, minced
- 1/4 cup + 2 1/2 teaspoons baby spinach, fresh, trimmed
- 1/8 teaspoon ground turmeric
- dash (to taste) ground coriander
- dash (to taste) ground cumin
- dash (to taste) thyme leaves, dried
- dash (to taste) kosher salt
- dash (to taste) table ground black pepper
- 1/4 teaspoon fresh grated lemon rind
Mustard Chicken Breast:
- 2 1/2 ounces chicken breast, boneless, skinless, raw, diced 1/2 inch
- dash (to taste) table ground black pepper
- 1/4 teaspoon canola oil
- 5/8 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1/4 teaspoon whole clove peeled garlic, fresh, minced
- 1 1/4 teaspoons apple cider vinegar
- 3 tablespoons + 1 teaspoon water
- 1/4 teaspoon cornstarch
- 1/4 teaspoon honey
- dash (to taste) kosher salt
Roasted Red Pepper
- 3 tablespoons + 2 1/2 teaspoons red peppers, fresh
- 1. Baked Potato Skin: Preheat oven to 475 degrees. Place potato skin on oiled sheet pan. Bake 4 to 6 minutes or until golden brown, turning once for even cooking.
- 2. Instant Mashed Potato: Bring water to boiling, add instant potato, stir until fluffy.
- 3. Spinach and Lemon Stuffed Potato Skin: Fold first listed oil and evaporated milk into prepared potato mixture. In a skillet, add second listed oil. Place over medium heat, add garlic and onions, sauté for 5 minutes, add spinach and cook for 2 to 3 minutes. Add lemon juice and seasonings and cook for 2 minutes. Remove from heat. Fold into prepared potato mixture. Place 5 ounces mashed potato mixture in 1 half of potato skin, leaving 1 half empty.
- 4. Mustard Chicken Breast: Season chicken with pepper. In a bowl, combine oil, mustard, honey and garlic for marinade. Toss chicken in marinade. Refrigerate for 2 to 4 hours to marinate. Drain and discard excess marinade. Place a sauté pan over medium heat. Add chicken and sear for 4 to 5 minutes. Deglaze pan with vinegar and water. Bring to a simmer. Wisk in cornstarch, stir until slightly thickened.
- 5. Roasted Red Pepper: Coat sheet pan with vegetable oil spray. Place peppers on sheet pan. Roast in a preheated 425 degree oven for 3 to 5 minutes or until softened and light golden.
- 6. For Service: Place 1 stuffed potato in center of plate, top with 3 ounces chicken in the empty half of potato skin. Ladle 1 ounce pan sauce over entire potato. Place 4 ounces steamed broccoli on the side. Top broccoli with 1/2 ounce roasted red peppers.
