Serves 4
Directions
- 1In a bowl, add diced potatoes, olive oil, salt, onion powder, garlic powder, Italian herb seasoning, and smoked paprika.
- 2Mix the potatoes together.
- 3Air fry or oven bake the potatoes at 200°C/400°F for 20-25 minutes (air fry) or 30-35 minutes (oven bake), flipping halfway.
- 4Grab your diced chicken breast, add olive oil, salt, onion powder, garlic powder, Italian herb seasoning, and smoked paprika.
- 5Mix the chicken well.
- 6Cook the chicken on medium-high heat for 8-10 minutes.
- 7Once the chicken is cooked, set it aside.
- 8In a blender cup, add fat-free evaporated milk, mozzarella, Parmesan cheese, oregano, and garlic powder.
- 9Blend the sauce and set it aside.
- 10To the same pan you cooked the chicken in, add diced garlic and chicken stock.
- 11Add the blended sauce.
- 12Lower the heat and add light cream cheese, chicken stock powder, and smoked paprika.
- 13Keep mixing and simmer on low until the sauce is smooth and creamy.
- 14Equally distribute the crispy potatoes, chicken, and creamy garlic sauce into four servings.
Ingredients
- 900 g Diced Potatoes
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herb Seasoning
- 1 Tsp Smoked Paprika
- 900 g Diced Skinless & Boneless Chicken Breast
- 450 ml Fat Free Evaporated Milk
- 20 g Mozzarella
- 30 g Parmesan
- 1 Tsp Oregano
- 4 Diced Garlic Cloves
- 150 ml Chicken Stock
- 90 g Light Cream Cheese
- 2 Tsp Chicken Stock Powder
- 1 Tsp Smoked Paprika
Equipment
BowlAir fryerBaking traySkilletBlender cupSpatulaMeal prep containers
Tips
- Instead of using fat-free evaporated milk, you can also use skim milk or regular milk, although fat-free evaporated milk is the best option as it’s much thicker and creamier, similar to heavy cream.
- Spud Lite potatoes or Carisma potatoes have 25% less carbs compared to regular potatoes, but if you don’t have either of those available, you can use russet potatoes, sweet potatoes, etc.
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