Quick Chicken Bacon Potato Bowl with Buttery Leeks
Recipe By: Rose McAvoy- Half Her Size
Ingredients
- 1 package, Side Delights® Steamables™ Golden Potatoes
- ¼ cup bacon crumbles
- 2-3 leeks, white and light green only, halved then cut into 1-inch crescents
- 1 tablespoon butter, unsalted
- 2 cups shredded chicken breast
- ¼ cup crumbled blue cheese
- ¼ chopped parsley
- salt
- black pepper
Directions
- Steam the potatoes in the microwave according to the package directions and allow to cool slightly before chopping into bite-size pieces.
- While the potatoes are cooking, warm a medium skillet over medium-high heat and add the bacon crumbles. Toast the bacon until it crisps and the fat coats the bottom of the pan, about 1-3 minutes. Remove the bacon crumbles and set aside then reduce the heat to medium.
- Add the leeks to the bacon pan and cook until they soften about 8-10 minutes, stir occasionally. When the leeks have softened sprinkle with salt and pepper, stir in the butter and remove from the heat.
- Assemble the bowls by layering ¼ of the ingredients into bowl starting with the potatoes, chicken, leeks, blue cheese, bacon, and a generous sprinkling of parsley. Serve warm or cold.
