Loaded Potato Bowl with Chicken & Broccoli
Ingredients
- 1 lb Yukon Gold potatoes (about 3 medium), cubed
- 2 cups cauliflower florets
- 2 medium cloves garlic, peeled and halved
- ½ cup reduced-fat milk, warmed
- 2 Tbsp butter, melted
- ¾ tsp salt, divided
- ¾ tsp ground pepper, divided
- 4 cups broccoli florets
- 2 Tbsp extra-virgin olive oil, divided
- ¾ tsp garlic powder, divided
- 4 chicken drumsticks, skin removed
- ¼ cup shredded extra-sharp Cheddar cheese
- ¼ cup sour cream
- 2 slices bacon, cooked and crumbled
- 2 Tbsp snipped chives
Instructions
- Preheat oven to 425°F. Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cauliflower and garlic; cover, reduce heat to medium and steam until all the vegetables are tender, about 20 minutes.
- Drain and return the vegetables to the pan. Mash to desired consistency. Add milk, butter and ¼ tsp each salt and pepper and stir to combine. Cover to keep warm.
- Meanwhile, toss broccoli, 1 Tbsp oil and ¼ tsp each garlic powder, salt and pepper together in a large bowl. Spread on one side of a large rimmed baking sheet.
- Toss the drumsticks in the bowl with the remaining 1 Tbsp oil, ½ tsp garlic powder and ¼ tsp each salt and pepper. Place on the empty side of the pan.
- Roast, stirring once, until the chicken is cooked through, 25 to 30 minutes.
- To serve, divide the mashed vegetables among 4 bowls. Top with the chicken and broccoli, cheese, sour cream, bacon and chives.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
486
|
486
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 34 | 34 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 744 | 744 |
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