Rotisserie Chicken with Smashed Potato and Roasted Veggies with Turmeric & Black Pepper
This quick and easy dinner includes rotisserie chicken, a smashed potato blended with broth, and turmeric-seasoned roasted veggies. High in fiber and protein, WW-friendly, and perfect for anti-inflammatory eating.
Calories: 501kcal
Servings:
Ingredients
Rotisserie Chicken:
- 3 ounces rotisserie chicken without skin
Smashed Potato:
- 1 potato Russet
- 1/4 cup chicken broth
Roasted Veggies:
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 1 ½ cups baby carrots carrots
- olive oil cooking spray
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
Rotisserie Chicken
- Remove skin from rotisserie chicken. You will use three ounces of meat for one dinner, and chop and reserve the remaining chicken meat for future meals.
- If you are serving more than one person, you will want to purchase more than one chicken or bake chicken breasts for the additional required meat.
Smashed Potato
- Bake potato in the microwave or air fryer.
- Cut in half as if serving a baked potato.
- Smash cooked potato and mix in warmed chicken broth until desired consistency.
Roasted Veggies
- Spray baking sheet with olive oil spray.
- Place veggies on baking sheet and spray more olive oil spray on top of veggies.
- Add seasonings and roast at 400℉ for 30 minutes or until desired level of roasting.
Nutrition
Calories: 501 kcalCarbohydrates: 76 gProtein: 37 gFat: 9 gSaturated Fat: 2 gPolyunsaturated Fat: 0.5 gMonounsaturated Fat: 0.2 gCholesterol: 83 mgSodium: 766 mgPotassium: 2347 mgFiber: 16 gSugar: 16 gVitamin A: 27341 IUVitamin C: 212 mgCalcium: 204 mgIron: 6 mg
