American cuisine

Chicken Baked Tomato Cups with Hibiscus Tea

Chicken Baked Tomato Cups with Hibiscus Tea
5 stars rating if you like it!
Chicken, Broccoli, Cheddar, and Ranch Baked Tomato Cups are light and healthy dinner. Altogether with the Hibiscus/Lime Tea creating a refreshing effect. The sweet tomato, broccoli, and cheese are the perfect combination. This meal works fine as a side dish with a steak, chicken, or even fish.
PRE TIME: 10 min
TOTAL TIME: 35 min
  • Boiling Water
  • 10 Large Roma Tomatoes, Medium
  • Boiling Water
  • 1/2 Cup Steamed Broccoli, chopped
  • 1/3 Cup Bacon, cooked/crumbled, plus more for topping
  • 1 Cup Pulled Chicken
  • 1/2 Cup Shredded Cheddar, plus more for topping
  • 1/2 Cup Ranch, homemade
  • Salt
  • Pepper
  • [ For the Tea ]
  • 3 Cups Boiling Water
  • 1/2 Cup Hibiscus Flowers
  • 3 Large Lime, just/zest
  • 1/4 Cup Agave syrup (optional)
  • 3 Large Lime juice
  • 3 Cups Ice cubes
Step 1
Step 1
For the tomatoes: Set up a large ice bath. Boil a large pot of water with a pinch of salt. Score an x on the bottom of the tomatoes and place in the boiling water for 10-20 seconds, until the skin starts to pull away from the flesh. Quickly flash the tomatoes in ice water. Once cooled to the touch, peel the skin away. Slice off the top inch of the tomatoes and gently scoop out the flesh. Reserve the cups for baking. Use the water to blanch your broccoli.
Step 2
Step 2
Preheat oven to 375°F/190°C. In a medium bowl, mix the chicken, 1/2 cup cheddar, bacon, ranch, salt, pepper. Carfeully fill into tomatoes and place on a baking dish. Add additional bacon and cheddar to the top. Bake for 10-15 minutes until cheese is melted and slightly browned.
Step 3
Step 3
For the tea: Boil the 4 cups of water, remove from heat. Add the hibiscus and lime zest. Let steep for 5 minutes, or longer for stronger flavors (herbal tea won't get bitter like traditional teas). Strain and sweetener if using. Add ice and enjoy!