PREP TIME: 0min COOK TIME: 25min
Serves 4

PREP TIME: 0min COOK TIME: 25min
Serves 4

  • 340
  • 18g
  • 690mg
  • 2g
    Sat. Fat
  • 7g
  • Expand

Ingredients Ingredients


1 tbsp. vegetable oil

1 cup sliced sweet onion

1 1/2 cups sliced carrots

1 1/2 cups sliced parsnips

2 cups broccoli florets or halved brussel sprouts

1/3 cup apple cider or apple juice

1/3 cup low-sodium chicken broth

2 cups prepared mashed potatoes

Step 1

In skillet, heat oil over medium-high heat; add onions and sauté 1 minute. Stir in carrots and parsnips and continue to cook, stirring often for 2 minutes.

tip TIP

TIP: Mashed celery root, cauliflower or sweet potatoes are tasty alternatives to mashed potatoes and still gluten-free. Lifestyle Tip: Check the scale occasionally, not daily. Focus on the long-term benefits of healthier eating and exercise habits, paying more attention to the way your clothes fit than the scale.

Step 2

Pour in cider or juice and broth and bring to a simmer; cover and let cook 2 minutes. Remove cover and add broccoli, cover and continue cooking 1 minute. Remove cover and cook 2 minutes, stirring often, until vegetables are tender.

Step 3

To serve, spoon 1/2 cup mashed potatoes onto a soup plate or shallow bowl. Top evenly with 1 cup carrot-parsnip mixture. Place 3 chicken tenders on top of each and serve immediately, while hot.

Ta Da Ta Da

Harvest Skillet

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Mouth-watering goodness. Serves 4

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