Ingredients
- 1 large Russet potato
- 1 tsp extra-virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 medium chicken breast cooked and shredded
- 1 Tbsp buffalo sauce
- 1 stalk celery diced
- 2 Tbsp crumbled blue cheese
- dried parsley for garnish
Instructions
- Preheat oven to 425°F.
- Slice potato lengthwise into 1/4" slices.
- Place potato slices in a bowl with olive oil, salt, and pepper and toss to coat.
- Place on baking sheet and roast for 15 minutes or until the tops start to brown.
- While potatoes are roasting, shred chicken and toss with buffalo sauce.
- Chop celery.
- When potatoes are done, remove from baking sheet and top with chicken, celery and blue cheese.
- Garnish with dried parsley.
Nutrition
Calories |293kcalCarbohydrates |33gProtein |28gFat |5gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |2gTrans Fat |1gCholesterol |72mgSodium |663mgPotassium |1194mgFiber |2gSugar |1gVitamin A |45IUVitamin C |12mgCalcium |31mgIron |2mg
