GARLIC PARM CHICKEN POTATO BOWLS

• 3 Chicken Breast
• 3 Baby Gold Potatoes
• 1 cup 0% Greek Yogurt
• 1 cup Light Cream Cheese
• 2 cup Reduced-Fat Parmesan Cheese
• 8 oz Low-Sodium Chicken Broth
• 1 Bags Frozen Broccoli Florets
• 1 tbsp Olive Oil
• 2 tbsp Minced Garlic
• 1 tbsp Garlic Powder
• 1 tbsp Italian Seasoning
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/2 tsp Paprika

1. 1

   Cook chicken with seasonings, yogurt, cream cheese, and broth in crockpot (high 3–4 hrs or low 6–8 hrs).

2. 2

   Toss potatoes with oil and seasonings; air fry at 400°F until crispy.

3. 3

   Shred chicken, stir until creamy, add broccoli; cook until tender.

4. 4

   Stir in parmesan.

5. 5

   Portion potatoes and top with chicken mixture into containers. Enjoy!

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