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Marinated Greek Chicken Baked Potato

This Marinated Greek Chicken Baked Potato is a complete meal offering a delightful mix of textures and flavors. The soft, fluffy potato pairs beautifully with the juicy, herb-infused chicken, while the fresh vegetables, feta, and tzatziki provide bright, balanced flavor.

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Potato Type: Russet
Cuisine: Greek
Prep Method: Baked

Dish

Main Dish

Prep Time

5 Mins

Cook Time

55 Mins

Serving

Serves 4

Description

This Marinated Greek Chicken Baked Potato is a complete meal offering a delightful mix of textures and flavors. The soft, fluffy potato pairs beautifully with the juicy, herb-infused chicken, while the fresh vegetables, feta, and tzatziki provide bright, balanced flavor.

Ingredients

  • 1.5 lbs Boneless Skinless Chicken Thigh
  • 1/2 c Greek Dressing (or enough to cover chicken)
  • 4 Large Russet Potatoes
+

Tzatziki-Inspired Sauce

  • 1 c (280 g) Greek Yogurt, plain
  • 1 tsp (4 g) Dried Dill
  • Zest of 1 Lemon + 1 tbsp Juice
  • 1/2 clove of Garlic, grated
+

Toppings

  • 1/2 of an English Cucumber (180 g)
  • 3/4 c (130 g) Cherry Tomatoes, halved
  • 1/4 c (70 g) Red Onion, thinly sliced
  • 1/4 c (2 oz) Feta

Preparation

  1. Marinate your chicken thighs in the Greek dressing for 4-6 hours or overnight in the refrigerator.
  2. Preheat oven to 400°F.
  3. Wash and dry your Russet potatoes. Lightly cover them in oil and salt and pierce a few holes in the flesh. Place in the oven and bake for 45-55 minutes or until tender.
    • Note: This can be done beforehand; reheat the potatoes when ready to eat.
  4. While the potatoes are cooking, air-fry your marinated chicken. Lightly spray your air fryer basket and place the chicken on top. Air fry at 375°F for 15-17 minutes or until the internal temperature reaches 165°F.
  5. While the potatoes and chicken are cooking, prepare the cucumbers, tomatoes, red onions, and sauce. Chop the cucumbers and tomatoes. Thinly slice the red onions.  In a small bowl, mix the Greek yogurt, dried dill, lemon zest, lemon juice, and grated garlic.
  6. To build your stuffed spuds, make a cut down the center of the potatoes lengthwise, being careful not to cut them all the way through. Fluff the interior with a fork to create a nice bed for your toppings. Scoop 1-2 tbsp of sauce onto the potato. Add your chicken and layer your vegetables on top. Top with the feta. Serve and enjoy!

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Nutrition Facts Per Serving

Calories

420

Fat

10g

Sodium

270mg

Cholesterol

175mg

Vitamin C

21.03mg

Carbohydrates

37g

Fiber

4g

Protein

46g

Potassium

970mg

Sugar

5g

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