Shredded Chicken over Mashed Veggies

Recipe

Main Dish
Shredded Chicken over Mashed Veggies

Primary Media

Mashed veggies topped with shredded chicken in glass container

User Rating

4.6 out of 5 stars
Rate it:
20 ratings

Recipe Data

4
Servings
8min
Prep
30min
Total

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Description

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. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
3 tbsp.Gustare Vita olive oil, divided
2medium 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 salt
Hy-Vee ground black pepper
2 c.Hy-Vee Short Cuts riced cauliflower and broccoli
¾ c.Hy-Vee 2% reduced-fat milk
¼ c.water
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

Directions

  1. 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.

  2. Add riced cauliflower and broccoli, milk, and water to stockpot; cover and cook 20 minutes, stirring occasionally, until potatoes are soft.

  3. 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.

  4. 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.

Nutrition facts

Servings

440 Calories per serving
1 cup veggie mash and 1/4 lb. chicken

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 90mg
  • Sodium: 300mg
  • Total Carbohydrates: 30g
  • Protein: 39g

Daily Values

0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 15%

Recipe Source:

Hy-Vee Test Kitchen