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4 large potatoes suitable for baking

  • olive oil
  • sea salt
  • 200g flamegrilled mini chicken breast fillets (pre-cooked)
  • 8 tomatoes
  • 150g 0% fat Greek Yogurt
  • 4 spring onions, finely chopped
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Method

  • step 1

    Pre- heat oven to 220 degrees centergrade
  • step 2

    Wash the potatoes, dry and prick
  • step 3

    lightly coat with olive oil
  • step 4

    and sprinkle with sea salt
  • step 5

    Whilst potatoes are baking, chop tomatoes into chunks discarding seeds, chop spring onions and then the chicken into mixing bowl
  • step 6

    Stir in Greek Style yoghurt
  • step 7

    Once cooked halve the potatoes add a small amount of butter and salt.
  • step 8

    Serve with chicken filling, grarish with lettuce and cucumber
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