Buffalo Chicken Chili Stuffed Potatoes
Source:
Biz Velatini
Food Blogger
My Bizzy Kitchen
Yield: 4
Calories: 377.456
Sugar: 3.355 mg
Sodium: 366.576 mg -- 15.274%
Fat: 5.712 gm -- 8.787%
Saturated Fat: 2.390 gm -- 11.948%
Trans Fat: 0.020 gm
Carbs: 39.961 gm -- 13.32%
Fiber: 3.759 gm -- 15.035%
Protein: 42.975 gm -- 85.95%
Ingredients:
- 1 pound chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised
- 2 tablespoons Hot Sauce (Red Hot, Original Buffalo Wings Sauce)
- 2 ounces Greek yogurt (plain, low-fat)
- 4 medium squash (zucchini, baby, raw)
- 4 Idaho® potatoes (baked, flesh, without salt 2-1/3 inches x 4-3/4 inches)
- ½ cup Bush's Low Sodium Black Beans (108 ounces)
- ¼ cup cheddar cheese, shredded (yellow, reduced fat)
- 2 tablespoons parsley, fresh
Directions:
- Dice the grilled chicken and toss with the chili beans and buffalo sauce. Set aside.
- In a large skillet, add avocado oil spray to the pan.
- Slice the zucchini diagonally, and season with salt and pepper. Cook for 4-5 minutes per side, or until golden.
- Slice each potato in half. Top with the chicken chili mixture, then add cheddar cheese. Broil until cheese is melted.
- Top with the greek yogurt, a bit more buffalo sauce, garnish with cilantro and serve with grilled zucchini