20 Minute Chicken Bowl

About This Recipe

A quick option for dinner if you have the popcorn chicken recipe prepped and in your freezer. This is a copycat version of a meal I used to eat in my college dining hall that was everyone's favorite and similar to the KFC Famous Bowl. If you prep potatoes at the beginning of the week you can have this one ready in the time it takes to reheat the chicken.

Ingredients

• 10 pieces popcorn chicken (prep ahead of time and freeze)
• ⅓ cup frozen peas
• 2 tbsp shredded cheddar cheese
• 1 medium russet potato
• ½ cup frozen kale (optional, fresh is fine)
• 1 tsp butter
• 1⅓ tbsp milk
• salt and pepper to taste
• ½ cup beef broth
• 1 tbsp cornstarch

Instructions

1. Fill a small sauce pan with water and bring to a boil.
2. Wash and cut your potato into a large dice. Add to the boiling water and cook until soft.
3. Microwave the kale until it has thawed.
4. Drain the water and add in the butter, milk, kale, and salt and peppper to taste. Mash until smooth.
5. In a separate sauce pot, bring the beef broth to a boil.
6. In a small dish add the cornstarch and stir in an equal amount of water to form a slurry.
7. Once the broth has boiled, reduce the heat to a simmer and stir in the cornstarch until it has thickened.
8. Add 10 pieces of the popcorn chicken to your air fryer. Heat them using the reheat setting at 300°F for 8-10 minutes. You can obviously use a microwave as well but they won't stay crispy.
9. Heat the peas in the microwave.
10. To construct the bowl put the potatoes on the bottom, layer the peas on top, and then place the chicken on top. Sprinkle the cheese and drizzle the gravy over everything.