Last week I made one of my favorite simple meals, chicken broccoli cheese potatoes, and promised to share the recipe. There’s something about this meal that reminds me of being a kid, or a college student, and it’s comforting.
Ingredients (for 2)
- 2 medium-large baking potatoes
- 1 chicken breast, cooked and shredded
- 1 small head of broccoli
- 2 oz. smoked gouda chopped into 1/4 inch cubes
- 1/3 cup shredded cheddar, plus more for sprinkling
- 2 T plain Greek yogurt
- 2-3T milk of choice (I used unsweetened, unflavored almond milk)
Pre-heat oven to 400 degrees F. Pierce 5-6 holes in each potato and bake until done, about an hour and 10 minutes.
While potatoes are baking, chop and steam broccoli florets. To do this, bring about an inch of water to a hard boil in a pot that fits your steamer basket. Place basket of florets in the pot, cover, and reduce to medium heat. Steam for about 8 minutes, until broccoli is bright green and easily pierced with a fork. You can also use steam bags of broccoli from the freezer section.
Combine shredded chicken, gouda cubes, shredded cheddar, Greek yogurt and milk in a bowl. Cover with a paper towel and microwave for about 2 minutes, until chicken is heated through and cheese is melted. Stir to combine. I divided mine into two bowls, but one is fine.
Slice cooked potatoes down the center and top with chicken/melted cheese mixture and broccoli. Add more shredded cheddar if desired.