Cauliflower and potatoes mash into a creamy puree that has fewer calories than mashed or baked potatoes alone. Here, we top the puree with chicken and broccoli to make a satisfying and complete meal. The cheese, sour cream and bacon toppings make this easy dinner resemble a lower-calorie loaded baked potato.

Carolyn Casner
Source: EatingWell.com, January 2019

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Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • 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 1/4 teaspoon each salt and pepper and stir to combine. Cover to keep warm.

  • Meanwhile, toss broccoli, 1 tablespoon oil and 1/4 teaspoon 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 tablespoon oil, 1/2 teaspoon garlic powder and 1/4 teaspoon 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.

Nutrition Facts

486 calories; protein 33.9g 68% DV; carbohydrates 29.7g 10% DV; exchange other carbs 2; dietary fiber 4.5g 18% DV; sugars 3.6g; fat 25.9g 40% DV; saturated fat 9.9g 50% DV; cholesterol 162.7mg 54% DV; vitamin a iu 2642.7IU 53% DV; vitamin c 93.4mg 156% DV; folate 90.5mcg 23% DV; calcium 162.1mg 16% DV; iron 2.2mg 12% DV; magnesium 56mg 20% DV; potassium 1355.2mg 38% DV; sodium 743.6mg 30% DV; thiamin 0.2mg 21% DV.