GARLIC PARM CHICKEN POTATO BOWLS
Serves 8
Directions
- 1Start with 4 pounds of chicken breast in your crock pot.
- 2Add seasonings of salt, black pepper, garlic powder, and Italian seasoning.
- 3Add 1 cup of fat free Greek yogurt, one 8 ounce block of reduced fat cream cheese, some minced garlic, and 1 cup of chicken broth.
- 4Throw your lid on and cook on high for three to four hours (or low for 6-8 hours).
- 5When your chicken is almost done, cut up 3 pounds of petite gold potatoes.
- 6Spray your potatoes with some olive oil and season them with salt, black pepper, garlic powder and paprika.
- 7Give all those potatoes a real good mix.
- 8Air fry those potatoes at 400 degrees Fahrenheit for about 20 minutes, shaking halfway.
- 9Once your chicken is done, shred it all up.
- 10Once your chicken is shredded, add in your bag of broccoli.
- 11Mix in your broccoli with the chicken and let that cook for an additional 20 to 30 minutes until the broccoli is nice and warm.
- 12Add in 2 cups of Parmesan cheese.
- 13Mix in that cheese; it should be warm enough where the cheese melts pretty quickly.
- 14Once your potatoes are done, evenly distribute those amongst your eight meal prep containers.
- 15Follow it up with your chicken mixture.
Ingredients
- 4 lbs chicken breast
- 1 Tsp salt
- 1 Tsp black pepper
- 1 Tbsp garlic powder
- 1 Tbsp Italian seasoning
- 1 cup fat free Greek yogurt
- 8 ounce block reduced fat cream cheese
- 2 Tbsp minced garlic
- 1 cup chicken broth
- 3 lbs petite gold potatoes
- 1 Tbsp olive oil
- 0.5 Tsp paprika
- 1 12 oz bag frozen broccoli florets
- 2 cups Parmesan cheese
Equipment
crock potair fryermeal prep containers
Tips
- Shake potatoes halfway through air frying.
- Ensure chicken is shredded well.
- The residual heat from the chicken mixture should melt the Parmesan cheese quickly.
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