Creamy Tomato Chicken Drumsticks

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(120g)
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  Chicken Drumstick, Skin-On(880g)
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  Broccoli(480g)
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  Mushrooms, White, Sliced(240g)
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  Tomato
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  Soup, Tomato, Condensed, Undiluted, Canned(425g)
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  Tomato Paste(15g)
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  Cream Cheese, Fat-Free(249g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Chives to garnish

Instructions

1. 1Dice the onion and mince the garlic. Heat olive oil in a large skillet over medium-high heat (about 2 tablespoons), then add the onion and garlic. Cook 3–4 minutes, stirring occasionally, until softened and fragrant.
2. 2Add the chicken drumsticks to the skillet and cook 8–10 minutes over medium-high heat, turning every 2–3 minutes, until browned on all sides.
3. 3Stir in the sliced mushrooms, broccoli florets, diced tomato, condensed tomato soup, and tomato paste. Stir well to combine.
4. 4Reduce heat to medium-low and simmer 12–15 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F and the broccoli is just tender with a slight color change.
5. 5Remove the skillet from heat. Tear the cream cheese into small pieces and stir it into the sauce until fully melted and creamy, about 1–2 minutes.
6. 6Divide the chicken, vegetables, and sauce evenly into 4 airtight containers while still hot. Serve over cooked rice or quinoa, or store for later reheating.