Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Tender potatoes and flavorful chicken are topped with a delicious gravy in this meal-in-a bowl.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender.

  • Meanwhile, in a large skillet heat oil over medium-high heat. Reduce heat to medium; add chicken thighs. Cook 14 to 18 minutes, or until no longer pink, turning once halfway through cooking time. Coarsely shred chicken. Cover and keep warm.

  • Drain cooked potatoes; return to saucepan. Add garlic to potatoes. Mash with a potato masher or an electric mixer on low speed. Add sour cream, milk, 2 teaspoons thyme, the salt, and pepper. Mash until light and fluffy. Cover with foil and keep warm.

  • Prepare gravy mix according to package directions. To serve, in bowls layer potatoes, chicken, and top with gravy. Garnish each serving with a thyme sprig, if desired.

Nutrition Facts

1 1/2 cup
312 calories; protein 21.7g; carbohydrates 35g; dietary fiber 3.8g; sugars 2.1g; fat 8.7g; saturated fat 1.9g; cholesterol 75.1mg; vitamin a iu 148.6IU; vitamin c 34.7mg; folate 38mcg; calcium 69.5mg; iron 2.3mg; magnesium 63.5mg; potassium 970.9mg; sodium 480.3mg.

2 1/2 lean protein, 2 starch, 1/2 fat