White Barbecue Chicken Stuffed Potatoes
Simple Roasted Asparagus
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Ingredients
- 2 russet potatoes
- ½ lb boneless, skinless chicken thighs, cubed (or use chicken breasts)
- ½ small onion, chopped
- 2 tsp olive oil
- 2 green onions, sliced
- ½ cup white barbecue sauce
- ¾ cup shredded sharp Cheddar cheese
Instructions
- Place potatoes on a microwave-safe plate; pierce each several times with a fork. Microwave at HIGH 5 to 10 minutes or until tender.
- Meanwhile, cook chicken and onion in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until chicken is done. Remove from heat.
- Cut a lengthwise slit in each potato. Scoop out potato pulp into a bowl, leaving ½-inch shells. Add chicken mixture, green onions, and barbecue sauce to bowl, stirring to combine. Spoon potato mixture in shells, and top with cheese.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- ⅛ tsp garlic powder
- ⅛ tsp pepper
- Dash of salt
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer.
- Bake 10 to 15 minutes or until tender and lightly charred.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
559
|
19
|
578
|
| Fat (g) | 30 | 0 | 30 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 34 | 4 | 38 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 976 | 26 | 1002 |
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