Chicken and Tomato Jacket Potato with Greek Yogurt

Ingredients

• 4 X 225g (8oz) baking potatoes (Estima or Marfona are ideal)
• 4 x chicken breasts
• dried oregano, rosemary or basil
• 8 ripe tomatoes
• 150g 0% fat Greek Yogurt
• 4 spring onions, finely chopped
• red pesto (optional)

Method

1. Scrub the potatoes, then dry and prick each one several times with a sharp knife.
2. Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
3. Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
4. When the potatoes are almost ready, cut chicken breasts into bitesize chunks, heat a non-stick frying pan and pan fry until lightly browned on both sides and cooked through about 6-8 mins. Add a pinch of dried oregano, rosemary or basil per person.
5. Meanwhile, chop the tomatoes into chunks, discarding the seeds. When the chicken is cooked, stir together the chicken, tomato. spring onions and the pot of yogurt.

Variations

As a treat stir in 2 teaspoons of red pesto at the same time as the yogurt.
This fresh and healthy baked potato is high in vitamins and flavour.

Tips

Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. Rubbing a few drops of oil into the skin before cooking and sprinkling salt around the potatoes makes the skin extra crispy. 

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