Meals

Chicken Philly Potato Bowls

Chicken, roasted potatoes, onion, broccoli, provolone, and a Greek-yogurt Parmesan sauce.

high-proteinmeal-prepbowlsfreezer-friendly

What you need

Ingredients

How to make it

Roast quartered potatoes at 425°F for 30-35 minutes, flipping halfway through.
Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
Cook chicken in a skillet. Add sliced onions halfway through and cook until tender.
Steam broccoli until fork tender.
Lay provolone over the chicken and onions. Cover briefly until melted.
Whisk Greek yogurt, Parmesan, garlic, mustard, lemon juice, low-sodium broth, and pepper until smooth.
Divide potatoes and broccoli among 7 containers. Add chicken and onions. Keep sauce separate when possible and add after reheating.

Make it work better

Keeping the yogurt sauce separate improves reheated texture.
Lean protein, controlled potatoes, and a full vegetable serving make this a strong everyday option.

Community feedback

—☆☆☆☆☆0 ratings

Be the first member to rate this version of the recipe.

Discussion

Questions, substitutions, and practical notes that do not need a star rating.

No comments yet.