Thanksgiving-inspired meals came early this year thanks to BAKED (Never Fried) Chicken Tenders from Proud Sponsor CAULIPOWER, and we’re not mad about it!
PrintHarvest Comfort Bowl
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- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Ingredients
- CAULIPOWER All Natural Chicken Tenders
- 2 pounds russet potatoes, rinsed and peeled
- 2 pounds sweet potatoes, rinsed and peeled
- 1 cup milk, divided
- 2 cups wild mushrooms, sliced
- 2 cups green beans, trimmed and halved
- 1 jar prepared gluten-free gravy (mushroom or turkey)
- 1/4 cup parsley, chopped
- extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and cook Chicken Tenders according to package instructions. Keep warm.
- Bring a large pot with salted water and bring to a boil. Cut the potatoes in quarters lengthwise, then slice the quarters into thin strips, then add the potatoes to the boiling water and cook until they are tender, about 15-20 minutes.
- Next, heat a large sauté pan over medium high heat, and a drizzle of olive oil, then add the mushrooms. Sauté until they just start to brown around the edges, about 8 minutes. Season the mushrooms with salt and pepper and transfer to a small plate.
- In the same sauté pan, add another small drizzle of olive oil and the green beans. Sauté them over medium heat for 5-6 minutes. Season with salt and pepper to taste.
- Heat the gravy until hot.
- Drain the potatoes and divide the regular and sweet potatoes into separate bowls. Add half the milk and butter to each bowl and mash until smooth, then season with salt and pepper.
- Add both mashed potatoes to each serving bowl. Top with gravy, wild mushrooms, and green beans. Add the Chicken Tenders and garnish with parsley. Enjoy!
