Chicken Alfredo with Potatoes and Broccoli

Chicken Alfredo is typically a caloric bomb with little vegetables. With butter, heavy cream, cheese, and white pasta, this dish can use some improvement. I'm making a lighter version here with an insane 60 g of protein per serving. I'm also adding some broccoli for additional volume, and swapping the pasta for sweet potatoes. Potatoes are cheaper and healthier than pasta, and it's just what I'm in the mood for today

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line 3 baking sheets with parchment paper

Step 2

Wash and dice your sweet potatoes, and add to one pan. Season with oil and pepper (the sauce is salty)

Step 3

Add your (defrosted) broccoli to the other 2 pans, and again season with oil and pepper (the sauce is salty)

Step 4

Roast both the broccoli and sweet potatoes at 400F until browned and softened, about 30 minutes

Step 5

Heat a pan over medium heat with olive oil. Dice your onion, and add to the pan. Cover and cook until translucent

Step 6

Meanwhile, dice your chicken into cubes. Add to the pan along with salt and pepper when the onions are translucent. Cook until the chicken is 165F. Remove from the heat

Step 7

As the chicken cooks, prepare your sauce. Blend together all ingredients in a food processor until smooth - cottage cheese, evaporated milk, grated cheese, garlic powder, onion powder, and nutmeg

Step 8

To assemble, mix together the sweet potatoes, broccoli, chicken, and Alfredo sauce in a large bowl. Divide into 6 servings (about 500 g each)

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