Directions
- 1Dice potatoes into cubes, add cooking spray, 2 tsp salt, 2 tsp pepper, 2 tsp garlic powder, 1 tsp thyme, 1 tsp oregano, mix well and bake or airfry at 200°C for 30-35 minutes or 180°C for 25-30 minutes respectively.
- 2To diced chicken breast, add 1 tsp paprika, 2 tsp garlic powder, 2 tsp pepper, 2 tsp salt, 1 tbsp lemon zest, 1/2 lemon juice and mix well.
- 3Add 80g corn flour to a large container, add diced chicken breast, seal the lid and shake it up until the chicken is fully coated.
- 4Set the chicken on a rack, give it a spray and bake or airfry at 220°C for 15-18 minutes or 200°C for 10-12 minutes respectively.
- 5For the lemon pepper sauce, melt down 50g light butter in a pan, then add 30g honey, 1/2 lemon juice, 1 tbsp lemon zest, and salt and pepper to taste. Simmer on low heat until it thickens.
- 6Add crispy chicken bites, toss it all together to coat.
- 7Divide it up into four equal servings with crispy garlic potatoes.
Ingredients
- 900 g diced potatoes
- 1 cooking spray
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 1 tsp thyme
- 1 tsp oregano
- 800 g diced chicken breast
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp pepper
- 2 tsp salt
- 1 tbsp lemon zest
- 0.5 lemon juice
- 80 g corn flour
- 50 g light butter
- 30 g honey
- 0.5 lemon juice
- 1 tbsp lemon zest
- 1 salt
- 1 pepper
- 1 green onions
Equipment
ovenair fryerfrying panbowlspatula
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