1 Yukon Gold Potato
1 Chicken Breast, shredded
1/2 C Wheat berries, soaked overnight
1/2 C Quinoa
1 Onion, small dice
2 Cloves Garlic
2 C Vegetable Stock
2 oz White Wine
1 oz Olive Oil
Salt, Pepper, Smoked Salt, Chives, Parsley
In a bowl, place Yukon gold potato and season with pepper and smoked salt. Place in smoker for about 20 min or until just cooked. Once finished, remove the outer skin. Cut both the top and bottom of the potato to make flat on both sides then with a melon baller or small spoon, take out just the very inside of the spoon (this will hold the quinoa and wheat berries later). Finish in a 350 degree oven until finished.
In separate sauce pots, split the olive oil, onion, and garlic and sweat until translucent. Add your quinoa to the one pot and wheat berry to the other and de-glaze with 1 oz white wine each. Add vegetable stock and slowly cook until down.
Combine your cooked quinoa, wheat berries, and chicken and place down the center of your potato so you now have a stuffed Yukon gold potato with quinoa, wheat berries, and chicken.
Excellent source of carbs and protein to help with the cardio and lifting.