Add 2 tablespoons olive oil to a large stockpot over medium heat. Add russet potatoes and chopped onions; add Italian seasoning and season with salt and pepper. Cook potatoes and onions, stirring occasionally, until onions soften, about 7 to 10 minutes.
This meal prep comfort food packs in tons of veggies and comes together in 30 minutes—even faster if you use store-bought rotisserie chicken.
Servings and Ingredients
|3 tbsp.||Gustare Vita olive oil, divided|
|2||medium russet poatoes, peeled and chopped into 1/2-inch cubes|
|1 c.||Hy-Vee Short Cuts chopped white onion|
|1 tsp.||Hy-Vee Italian seasoning|
|Hy-Vee ground black pepper|
|2 c.||Hy-Vee Short Cuts riced cauliflower and broccoli|
|¾ c.||Hy-Vee 2% reduced-fat milk|
|1 lbs.||boneless skinless chicken breasts|
|1 c.||Hy-Vee Italian shredded cheese|
|Fresh Italian parsley, chopped, for garnish|
Things To Grab
- Large stockpot
- Large skillet
- Meat thermometer
- Large cutting board
- Potato masher
- Airtight container for storage
Add riced cauliflower and broccoli, milk, and water to stockpot; cover and cook 20 minutes, stirring occasionally, until potatoes are soft.
Meanwhile, add remaining 1 tablespoon olive oil to a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken for 15 to 20 minutes, or until chicken reaches an internal temperature of 165 degrees. Remove chicken to a large cutting board and allow to rest for 5 minutes. Shred chicken into large chunks; set aside.
Remove vegetables from stove top and fold in Italian cheese. If desired, mash vegetables slightly with a potato masher and season with additional salt and pepper. Serve mashed vegetables topped with shredded chicken and, if desired, parsley. Store in an airtight container in the refrigerator for up to 5 days.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 80mg
- Sodium: 360mg
- Total Carbohydrates: 30g
- Protein: 39g
Hy-Vee Test Kitchen