Today we had a super simple, if not very quick dish. Baking the potato takes some time, of course, but the rest is prepared in a jiffy.
2 large baking potatoes, pricked
2-3 skinless, boneless chicken thighs, cut into 1 inch pieces
1 tsp olive oil
1 cup plain low-fat yogurt
2 tbsp pesto
tomato salad for serving
Preheat oven to 400°F. Bake potatoes for 1 1/4 hours until soft. Season chicken with salt and pepper. Heat oil in a skillet over medium heat and fry chicken for 6-8 minutes, turning 2-3 times. Mix yogurt with pesto. For serving, cut potatoes in half and top with chicken and yogurt sauce, and serve with tomato salad.