Directions
- 1Get diced potatoes into a baking tray.
- 2Cover the potatoes in olive oil.
- 3Add Italian mixed herbs to the potatoes.
- 4Season with salt and pepper.
- 5Chop the potatoes into the oven at 220°C (fan) for 30–35 minutes or air fryer at 200°C for 18–22 minutes, shaking halfway.
- 6Fry chicken thigh in taco seasoning in a pan.
- 7Add red onion, garlic, and chorizo to the chicken.
- 8Fry until the chicken is cooked through.
- 9Add sun-dried tomatoes to the pan.
- 10Add spinach to the pan.
- 11Add fresh basil to the pan.
- 12Add cooking cream to the pan.
- 13Add chicken stock to the pan.
- 14Stir until the spinach is slightly wilted.
- 15Serve the creamy chicken and chorizo with crispy potatoes.
- 16Garnish with fresh basil.
Ingredients
- 600 g Chicken Thigh Fillets
- 2 Tbsp Taco Seasoning
- 0.5 Red Onion
- 3 cloves Garlic
- 115 g Chorizo
- 70 g Sun-dried Tomatoes
- 60 g Baby Spinach
- handful Fresh Basil
- 200 ml Light Cooking Cream
- 80 ml Chicken Stock
- 700 g Potatoes
- 2 Tbsp Italian Mixed Herbs
- 1 Tbsp Olive Oil
- Salt
- Pepper
Equipment
Baking trayOvenAir fryerPanCutting boardSpoon
Tips
- You can make a couple of extra batches for high-protein meal prep ready for the week.
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