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Loaded Potato Bowl with Chicken & Broccoli

  • 35 m
  • 45 m
Carolyn Casner
“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.”

Ingredients

    • 1 pound 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 tablespoons butter, melted
    • ¾ teaspoon salt, divided
    • ¾ teaspoon ground pepper, divided
    • 4 cups broccoli florets
    • 2 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon 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 tablespoons snipped chives

Directions

  • 1 Preheat oven to 425°F.
  • 2 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 teaspoon each salt and pepper and stir to combine. Cover to keep warm.
  • 3 Meanwhile, toss broccoli, 1 tablespoon oil and ¼ 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, ½ teaspoon garlic powder and ¼ 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.
  • 4 To serve, divide the mashed vegetables among 4 bowls. Top with the chicken and broccoli, cheese, sour cream, bacon and chives.
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