Crispy Potato Chicken Bake

Servings: 4

Diet: Gluten-Free

Per Serving: 430 Calories | 46g Carbs | 7g Sugar | 5g Fiber | 18g Fat (6g Sat Fat) | 25g Protein | 420mg Sodium

Ingredients

• 2 tablespoons oil
• 2 russet potatoes, sliced into ¼ inch thick slices
• 1 cup shredded cheddar cheese
• 1 head broccoli, chopped into small pieces
• 2 tablespoons plain lowfat yogurt
• 2 tablespoons barbeque sauce
• 1 (12.5 ounce) can no-salt chicken, finely chopped
• Optional: your favorite spices (onion powder, garlic powder, chili, etc.)

Instructions

1. Pre-heat oven to 400°F. Toss potato slices with the oil (and optional spices) and arrange on 2 baking sheets. Bake 25 minutes, flip, and bake 5 more minutes or until golden brown and crispy.
2. In a small bowl, add the chopped broccoli and ¼ cup water. Cover and microwave for 3 minutes. Sit for 5 minutes covered, then drain the water.
3. Top the potatoes with the broccoli, chicken and cheese and bake 5 minutes, or until cheese melts.
4. Combine yogurt, barbeque sauce, and enough water to thin the sauce. Drizzle with sauce and enjoy.

Ingredient Swap: Use cauliflower instead of broccoli or try with sweet potatoes instead of russet!

Try this! Sprinkle your favorite spices on top or in the yogurt sauce. Try onion powder, garlic powder or chili powder!

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