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Healthy "Poutine" and Nashville Hot Chicken

Comforting and flavorful mashed potatoes with gravy, kale and oven-baked Nashville Hot Chicken
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: American, Mexican
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 lb chicken breast cut into 1-inch cubes
  • 1 cup nonfat Greek yogurt
  • 5 tbsp hot sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/4 cup whole wheat flour
  • 2 tbsp olive oil or butter
For the poutine (mashed potatoes, in this case):
  • 2 medium russet potatoes, chopped into 1-inch cubes
  • 1 cup low-fat milk
  • 1 tbsp olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups chopped kale
  • 1/4 cup nutritional yeast
  • salt and pepper to taste
For the gravy:
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth

Method
 

  1. In a bowl, whisk together the yogurt, 3 tablespoons hot sauce, brown sugar, paprika, garlic powder, cayenne and chili powder. Add the chicken and toss to coat. Cover and marinate for 30 mins-1 hour.
  2. In a small bowl, mix 2 tablespoons hot sauce with 2 tablespoons olive oil or butter. Set aside Nashville hot oil.
  3. Preheat the oven to 400°F. Dredge marinated chicken in flour. Arrange on a foil-lined baking sheet sprayed with cooking spray. Bake 25-30 minutes until cooked through and crispy.
  4. Remove chicken from the oven, sprinkle with about a tablespoon of the nutritional yeast, and brush generously with the Nashville hot oil. Sprinkle with extra paprika or cayenne if desired.
  5. Meanwhile, make the gravy by melting 1 tablespoon butter in a saucepan over medium heat. Whisk in 1 tablespoon flour and cook 2 minutes. Gradually whisk in chicken broth and simmer until thickened, about 5-10 minutes. Season with salt and pepper.
  6. Boil potato cubes until fork tender, about 15 minutes. Drain and mash with milk and 2 tablespoons of nutritional yeast. Season to taste.
  7. In a skillet, cook shallot and garlic 1 minute until fragrant. Add kale and cook 2-3 minutes until wilted.
  8. To assemble, add mashed potatoes to a bowl. Top with Nashville hot chicken, and kale mixture and drizzle with gravy. Sprinkle with remaining nutritional yeast. Garnish with scallions or red onion if desired. Serve with additional hot sauce on the side if desired. Enjoy!

Notes

  • For spicier poutine, use additional hot sauce or cayenne pepper to taste
  • Try different herbs like thyme, rosemary or oregano to change up the flavor
  • Swap in cauliflower or sweet potatoes instead of russet potatoes
  • Top with shredded cheese like cheddar or Monterey jack for more richness
  • For crunchy texture, garnish with crumbled bacon pieces or fried shallots
  • Make it more veggie-centric by using zucchini noodles instead of potatoes
  • Add a few ounces of blue cheese to your potatoes for a little more contrast
  • Store leftovers in fridge up to 4 days.