Chicken Baked Tomato Cups with Hibiscus Tea

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.

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.

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!