1Slice your chicken breast into cubes. Season with garlic powder, smoked paprika, cumin, salt, black pepper and olive oil. Mix well.
2Slice your potatoes into small cubes. Season them with salt, Italian herbs, smoked paprika, garlic and onion powder, grated parmesan and optional olive oil. Mix well.
3Oven bake or air fry the potatoes for 20-22 minutes until golden.
4Cook your chicken in light butter for 5 minutes per side until golden and crispy.
5Lower the heat, add a drizzle of honey and BBQ sauce and fresh parsley. Mix well until juicy and delicious.
6Set the chicken aside. Add blended cottage cheese and milk with Italian herbs, garlic powder and parmesan. Stir until smooth.
7Drop your crispy potatoes in the creamy mixture and stir until fully coated.
8Serve with the honey BBQ chicken and enjoy!
Ingredients
1000 g Raw Chicken Breast
2 tsp Garlic Powder
2 tsp Smoked Paprika
1.5 tsp Cumin
1.5 tsp Salt
2 tsp Black Pepper
2 tsp Olive Oil
30 g Light Butter
60 g Honey
160 g Sugar Free BBQ Sauce
2 tbsp Fresh Parsley
1000 g Uncooked Potatoes
1.5 tsp Salt
2 tsp Italian Herbs
2 tsp Smoked Paprika
1.5 tsp Garlic Powder
1.5 tsp Onion Powder
30 g Grated Parmigiano Reggiano
2 tsp Olive Oil
200 g Fat Free Cottage Cheese
300 ml 1% Milk
1 tsp Italian Herbs
1 tsp Garlic Powder
40 g Grated Parmesan
Equipment
knifebaking sheetfrying panblender
Tips
If the colour doesn't change, it's not well seasoned!
Mix till well coated & juicy!
When adding blended sauce to pan, make sure it’s low heat! Don’t need to cook the sauce