Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Makes 4 servings
1 pound Yukon Gold potatoes, scrubbed and cut into 2" cubes
4 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 large onion, finely chopped
3/4 pound chicken tenders, cut into 1/2" strips
1/2 pound green beans, cut into 1" pieces
12 ounces white mushrooms, sliced
3 cups torn spinach
1/4 cup reduced-fat sour cream
1/4 teaspoon ground black pepper
1. Preheat the oven to 375°F.
2. Bring a saucepan of water with a steamer insert to a boil. Place the potatoes in the steamer, cover the pan, and steam for 15 minutes, or until very tender. Transfer to a medium bowl. Add 2 tablespoons oil and 1/4 teaspoon salt. Mash until smooth.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the onion and chicken and cook, stirring, for 5 minutes, or until the chicken is no longer pink and the juices run clear. Stir in the green beans, mushrooms, spinach, sour cream, pepper, and the remaining 1/2 teaspoon salt.
4. Cover the chicken mixture with the mashed potatoes. Bake for 35 minutes, or until hot in the center. Turn the oven to broil and broil 4" to 6" from the heat for 3 to 5 minutes, or until the topping is browned.
Per serving: 360 calories, 27 g protein, 32 g carbohydrates, 15 g fat, 2 g saturated fat, 6 g fiber, 545 mg sodium