Loaded Potato Bowl with Chicken & Broccoli

Preheat oven to 425 degrees 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 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.