Buffalo Chicken Chili Stuffed Potatoes

Ingredients:

• 1 pound chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised
• 2 tablespoons Hot Sauce (Red Hot, Original Buffalo Wings Sauce)
• 2 ounces Greek yogurt (plain, low-fat)
• 4 medium squash (zucchini, baby, raw)
• 4 Idaho® potatoes (baked, flesh, without salt 2-1/3 inches x 4-3/4 inches)
• ½ cup Bush's Low Sodium Black Beans (108 ounces)
• ¼ cup cheddar cheese, shredded (yellow, reduced fat)
• 2 tablespoons parsley, fresh

Directions:

1. Dice the grilled chicken and toss with the chili beans and buffalo sauce. Set aside.
2. In a large skillet, add avocado oil spray to the pan.
3. Slice the zucchini diagonally, and season with salt and pepper. Cook for 4-5 minutes per side, or until golden.
4. Slice each potato in half. Top with the chicken chili mixture, then add cheddar cheese. Broil until cheese is melted.
5. Top with the greek yogurt, a bit more buffalo sauce, garnish with cilantro and serve with grilled zucchini

Notes:

Vitamin A: 294.043 iu --5.881%
Vitamin C: 26.359 mg -- 43.932%
Calcium: 53.553 mg -- 5.355%
Iron: 1.676 mg -- 9.312%
Potassium: 1,265.249 mg -- 26.92%

Saturated Fat % of Calories: 5.698%