Directions
- 1Grab your favorite cutting surface and chop potatoes twice down the middle, then cut them into cubes.
- 2Put potatoes in a bowl with ice water for a 30-minute bath to remove excess starch.
- 3Dry the potatoes with a clean towel.
- 4Place the potatoes in a glass bowl, spray with olive oil, and season with salt, pepper, garlic parmesan seasoning, and paprika.
- 5Air fry potatoes at 400 for about 30 minutes.
- 6Cut chicken into 3oz pieces and season with paprika, salt, pepper, and lemon pepper.
- 7Throw chicken in a hot pan and cook until browned.
- 8Mix light butter and a splash of lemon for the lemon butter sauce and drizzle over chicken.
- 9Make the garlic parmesan sauce by combining light mayo, lemon, parmesan cheese, garlic parm seasoning, pepper, light milk and nonfat greek yogurt in a blender.
- 10Add the garlic parmesan sauce to the potatoes.
- 11Serve the lemon butter chicken with the garlic parmesan potatoes.
Ingredients
- 3 medium russet potatoes
- 1 spray olive oil
- 1 salt
- 1 pepper
- 1 garlic parmesan seasoning
- 1 paprika
- 2 lbs boneless and skinless chicken
- 1 paprika
- 1 salt
- 1 pepper
- 1 lemon pepper
- 1 splash lemon
- 2 tbsp light butter
- 30 g light mayo
- 1 splash lemon
- 28 g shredded parmesan cheese
- 1 garlic parm seasoning
- 1 pepper
- 1 splash light milk
- 200 g nonfat greek yogurt
- 1 garlic
- 1 parsley
Equipment
cutting surfaceknifelarge bowlair fryerglass bowlpan
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