Ingredients
- 2 potatoes, each approx. the size of your fist
- 2 boneless skinless chicken breasts
- 1 tsp Rotisserie Chicken seasoning (found in the spices section of your grocery store)
- 2 c. romain lettuce, chopped
- 1/2 cucumber, sliced
- 1/2 c. grape tomatoes
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 Tbsp Butter Buds
- 2 Tbsp fat-free sour cream
- 1 Tbsp fresh parsley, chopped
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Cooking Instructions
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1.
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Preheat your oven to 450F
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2.
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Wash the potatoes and pierce the skins with a fork in 3-4 places Place the potatoes directly onto the bottom oven rack and bake approx. 45 minutes, until tender when tested with a fork.
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3.
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About 25 minutes into the baking of the potatoes, prepare the chicken to bake. Spray an 8-inch x 8-inch baking dish with cooking spray. Season the chicken with the rotisserie chicken spice and place into the baking dish. Bake on the middle oven rack for about 20 minutes or until done. (If you don't have two oven racks you may bake the potatoes and chicken side by side on the same oven rack positioned in the middle of the oven).
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4.
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In a large bowl combine your salad ingredients. Drizzle them with the olive oil and balsamic vinegar and toss the salad to coat it evenly. Hold the salad in the refrigerator until ready to serve.
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5.
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Place a portion of chicken, one potato, and 1/2 the salad on a plate. Slice the potato open and top it with the Butter Buds and sour cream. Sprinkle parsley over the chicken and potato.
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