Healthy Chicken Bowl Recipe

Ingredients

• 2 medium white potatoes, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 2 cups riced cauliflower
• 2 cups broccoli florets
• 1 cup corn (fresh or frozen)
• 2 chicken breasts, boneless and skinless
• 1 cup gluten-free breadcrumbs
• 1 cup low-sodium chicken stock
• 1 tablespoon cornstarch
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil

Instructions

1. 1. Boil the white and sweet potatoes in a large pot of salted water for about 15 minutes, or until tender. Drain and mash with a fork or potato masher. Set aside.
2. 2. In a separate pot, steam the riced cauliflower for about 5 minutes until tender. Mix it with the mashed potatoes for added texture and flavor.
3. 3. Preheat the oven to 400°F (200°C). Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Coat them in gluten-free breadcrumbs.
4. 4. Heat olive oil in a skillet over medium heat. Cook the breaded chicken for about 5 minutes on each side until golden brown and cooked through. Remove from heat and let rest before slicing.
5. 5. In a small saucepan, combine the chicken stock and cornstarch over medium heat. Stir until thickened, about 3-5 minutes. Season with salt and pepper to taste.
6. 6. In serving bowls, layer the mashed potato and riced cauliflower mixture, followed by broccoli and corn. Top with sliced chicken and drizzle with gravy.