Jalapeño Cheddar Chicken & Potatoes

gluten-free ⓘ

7 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 2.5 lb chicken breast, diced
• 16 oz broccoli florets
• 16 oz Nibbles potatoes
• 1 bag sharp cheddar cheese
• 300 g plain Greek yogurt
• 40 g jalapeños
• 8 g salt
• 5 g black pepper
• 6 g garlic powder
• 5 g onion powder
• 4 g smoked paprika
• 40 g diced jalapeños
• 20g of the juice from the jar
• 5g garlic
• 5g onion
• Little bit of fat free milk if needed

Instructions

1. Season the diced chicken breast with salt, black pepper, garlic powder, onion powder, and smoked paprika.
2. Cook the chicken in a skillet until it reaches an internal temperature of 165°F.
3. Steam the broccoli florets and potatoes until the potatoes are fork-tender and the broccoli is fully cooked.
4. Prepare the sauce by blending the Greek yogurt, sharp cheddar cheese, diced jalapeños, jar juice, garlic, and onion, adding fat-free milk if necessary to reach desired consistency.
5. Combine the cooked chicken, potatoes, and broccoli in a container.
6. Divide the mixture into seven meal prep containers and top each portion with the jalapeño cheddar sauce.