Serves 8
Directions
- 1Get your chicken breast and thighs.
- 2Add salt, Italian herbs, garlic, paprika, onion powder.
- 3Add a drizzle of olive oil.
- 4Mix till the color changes.
- 5In a large sheet pan, add your cubed potatoes.
- 6Add red onion.
- 7Add Italian herbs, garlic powder, chili flakes, paprika and cooking spray.
- 8Mix well.
- 9Oven bake for 20-22 minutes at 200C/400F until golden and crispy.
- 10Spread the chicken over the potatoes.
- 11Back in the oven for 25 minutes at 200C/400F until perfectly cooked and juicy.
- 12Add evaporated milk.
- 13Add light cream cheese and a good handful of mozzarella.
- 14Mix well until fully combined, creamy and cheesy.
- 15Garnish with fresh parsley and divide into eight 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 pan
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