High Protein Creamy Garlic Chicken & Potatoes

Serves 4
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Directions

  1. 1Dice your potatoes into cubes and add cooking spray and seasonings.
  2. 2Mix well and bake or air fry at 400°F (200°C) for 20-25 minutes, flipping halfway.
  3. 3Meanwhile, dice and season your chicken thighs, mixing until it changes color.
  4. 4Add chicken to a pan on high heat with some cooking spray.
  5. 5Let it get a crispy sear and cook through until golden brown.
  6. 6Set cooked chicken aside.
  7. 7On medium heat, melt some light butter.
  8. 8Add diced onion and stir until soft.
  9. 9Add diced garlic.
  10. 10Once fragrant, add chicken bone broth, light cream cheese, and parmesan.
  11. 11Stir on low heat until the sauce thickens up.
  12. 12Add your cooked chicken and potatoes to the sauce and mix everything together until rich and creamy.
  13. 13Sprinkle with some low-fat cheese.
  14. 14Cover with a lid to let the cheese melt.
  15. 15Top with some fresh parsley.
  16. 16Box it off into four equal servings.

Ingredients

  • 900 g boneless skinless chicken thighs, fat trimmed
  • 1.5 tsp salt
  • 1 tsp oregano
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp black pepper
  • Cooking spray
  • 1000 g diced potatoes
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • 1.5 tsp salt
  • Cooking spray
  • 1 tbsp light butter
  • 0.5 red onion, diced
  • 4 garlic cloves, diced
  • 150 ml chicken bone broth
  • 100 g light cream cheese
  • 10 g Parmesan
  • 80 g low fat cheese (50% less fat cheddar)
  • fresh parsley

Equipment

air fryer (optional)panlid

Tips

  • Store for up to 5 days in the fridge.
  • To reheat, microwave covered with a damp paper towel for 3-4 minutes.