Spinach and Mustard Chicken Stuffed Potato

Creamy Idaho potato stuffed with sauteed spinach and lemon zest, with roasted chicken, mustard gravy and steamed broccoli

Prep Time: 2 hours 20 min

Cook Time: 35 min

Yield: 1 Plate

Ingredients
  • 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
Ingredients
  • 1 potato skin, frozen
Instant Mashed Potato
Ingredients
  • 1/4 cup + 2 tablespoons water
  • 3 tablespoons + 1 teaspoon instant potato
Spinach and Lemon Stuffed Potato Skin
Ingredients
  • 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:
Ingredients
  • 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
Ingredients
  • 3 tablespoons + 2 1/2 teaspoons red peppers, fresh
Instructions
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.
Nutrition Facts:
Calories
290
Carbs
21g
protein
21g
fat
5g
sat. fat
1g
Cholesterol
45mg
sodium
390mg
fiber
7g
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