Moroccan Chicken Stuffed Potatoes with Crispy Chickpeas and Green Goddess Sauce

 

A delicious, flavorful meal prefect for meal prep or your next family dinner!

 
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What You’ll Need:

  • 4 medium russet potatoes

  • 1 pound boneless skinless chicken breast

  • 2 tbsp mayo or greek yogurt

  • 1.5 tbsp moroccan spice blend

  • juice of half a lemon

    For the Crispy Chickpeas:

  • 1 can of chickpeas, drained and patted dry

  • 1 tbsp olive oil

  • salt, pepper and garlic powder

    For the Green Goddess Sauce:

  • 1/2 cup of greek yogurt

  • 1/4 cup mayo

  • 3 tbsp fresh herbs (i used chives, parsley, basil, cilantro but whatever you have on hand should work!)

  • juice of 1 lemon

  • 1 clove fresh garlic

  • salt and pepper to taste

How To:

  1. Cook your potatoes - I used the instant pot (directions below) but if you don’t have one, you can bake them in the oven like a regular baked potato! For the instant pot method: place the metal trivet in th bottom, along with 1 cup of cold water. Then add your potatoes and cook on high pressure for 20 minutes.

  2. While the potatoes are cooking, prepare your chicken and chickpeas. Preheat your oven to 350ºF. add the drained chickpeas to a baking sheet with the olive oil, salt, pepper and garlic powder. Bake for 20-25 minutes, stirring occasionally until they are nice and crispy. set aside.

  3. To a pot with boiling water, add the chicken breast and poach until it reaches 165ºF internally. Remove from the water, shred and add to a bowl. Add the moroccan spice blend, mayo or yogurt, and lemon juice to the chicken. Mix and set aside.

  4. When the potatoes have finished cooking, remove from the instant pot, cut in half and smash the middle down a bit to make room for the chicken mixture (you may have to scoop out some of the inside of the potato!

  5. Fill the potato halves with the chicken mixture, then top with the crispy chickpeas.

  6. For the Green Goddess sauce, add all ingredients to a food processor and blend until it’s smooth. Drizzle this on top of the potatoes and serve with fresh chopped cilantro and lemon wedges (both optional)

Makayla Smucker