Directions
- 1Get your chicken breast and thighs and add simple seasoning mix with a drizzle of olive oil.
- 2Mix until the color changes.
- 3Add your cubed potatoes with red onion, Italian herbs, garlic powder, chili flakes, paprika, and cooking spray into a large oven sheet pan.
- 4Mix well.
- 5Oven bake for 20-22 minutes at 200°C/400°F until golden and crispy.
- 6Spread the chicken over the potatoes.
- 7Back in the oven for 25 minutes until perfectly cooked and juicy.
- 8Add evaporated milk, light cream cheese, and a good handful of mozzarella.
- 9Mix well until fully combined, creamy and cheesy.
- 10Finally garnish and divide into 8 equal servings.
Ingredients
- 800 g Raw Chicken Breast, cubed
- 800 g Raw Boneless Chicken Thighs, cubed
- 3 Tsp Salt
- 5 Tsp Italian Herbs Seasoning
- 4 Tsp Garlic Powder
- 4 Tsp Onion Powder
- 5 Tsp Paprika
- 6 Tsp Olive Oil
- 1600 g Raw Potatoes, cubed
- 400 g Red Onion
- 3 Tsp Italian Herbs Seasoning
- 3 Tsp Garlic Powder
- 2 Tsp Chilli Flakes
- 3 Tsp Paprika
- Cooking Spray
- 400 ml Evaporated Milk
- 250 g Light Cream Cheese
- 120 g Mozzarella
- Fresh Parsley, finely chopped
- Grated Parmesan
Equipment
large oven sheet panspoonglass containers
Tips
- The remaining heat from the pan will help melt and thicken the creamy sauce.
- Garnish and divide into 8 or more servings depending on your calorie needs.
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