Barbecued Chicken-Stuffed Potatoes Recipe - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 4 large potatoes
- Cooking spray
- 1 teaspoon garlic salt with parsley
- 1-1/2 cups cubed cooked chicken breast
- 2/3 cup barbecue sauce
- 1 can (16 ounces) chili beans, undrained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 green onions, sliced
- 1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
- 2 plum tomatoes, chopped
- 1/2 cup reduced-fat sour cream
Instructions
- Scrub and pierce potatoes. Coat with cooking spray and rub with garlic salt with parsley; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once.
- Cut each potato in half lengthwise. Scoop out the pulp, leaving 1/2-in. shells. Discard pulp or save for another use.
- In a large bowl, combine chicken and barbecue sauce. Spoon into potato shells. Top with beans, olives and green onions; sprinkle with cheese. Place on a baking sheet. Bake, uncovered, at 375 ° for 10-12 minutes or until heated through. Serve with tomatoes and sour cream.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when di...
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