Chicken and Broccoli Jacket Potatoes
Fluffy jacket potatoes are generously filled with tender chicken and broccoli in a creamy cheddar and yogurt sauce.
10 min
Prep
39 min
Cook
4
Serves
580
Calories
Macros · per serving
52g protein
60g carbs
15g fat
Ingredients
For 4 servings
- 4 whole, about 300 g each baking potato
- 400 g frozen broccoli floret
- 400 g commercially fully cooked ready-to-eat chicken breast
- 120 g cheddar cheese
- 200 g plain low-fat Greek yogurt
- 60 ml water
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Use a 1000-watt microwave for the timings below. Scrub the potatoes and pierce each several times with a fork. Cut the refrigerated, fully cooked chicken into small bite-size pieces using clean utensils, grate the cheddar and keep both refrigerated until needed.
- 2
Arrange the potatoes in a single layer around the edge of a 30 cm microwave-safe dish and cover with a vented microwave-safe cover. Microwave at 100% power for 8 minutes, turn each potato over and swap their positions, then cook for another 8 minutes. Continue in two 3-minute intervals, turning and repositioning between intervals, until a knife slides easily into the centers. If needed, continue in 1-minute intervals at 100% power, turning each time. Leave covered to stand for at least 5 minutes while cooking the broccoli.
- 3
Put the frozen broccoli and water in a 2.5-litre microwave-safe bowl with a vented lid. Microwave at 100% power for 4 minutes, stir, then microwave for another 4 minutes until tender and steaming. Carefully drain the water, opening the lid away from your face, and break any large florets into bite-size pieces with a fork.
- 4
Stir the chicken, cheddar, yogurt, salt and pepper into the broccoli. Cover with the vented lid and microwave at 70% power for 3 minutes. Stir thoroughly from the edges into the center, rotate the bowl and microwave at 70% power for another 3 minutes. Check several places, including the chicken pieces, with a food thermometer: the filling must reach 165°F/74°C throughout. If necessary, continue at 70% power in 1-minute intervals, stirring and checking after each. Leave covered to stand for at least 3 minutes.
- 5
Split the potatoes lengthwise and fluff their centers with a fork. Stir the filling once more, divide it evenly among the four potatoes and serve immediately. Allow about 39 minutes for cooking and standing, with the potato standing time overlapping the broccoli cooking; particularly thick potatoes may take a little longer.
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