High Protein Creamy Garlic Cheesy Chicken & Potatoes

Ingredients

• 1800 g Chicken breast(800g)
• 24 Garlic cloves, minced(12g)
• 32 teaspoon Onion powder(6g)
• 42 teaspoon Mixed herbs(4g)
• 51 teaspoon Chilli flakes(2g)
• 62 teaspoon Paprika(6g)
• 72 teaspoon Salt(12g)
• 82 teaspoon Olive oil(9g)
• 9800 g Potatoes, uncooked(800g)
• 101 teaspoon Garlic powder(3g)
• 111 teaspoon Mixed herbs (for potatoes)(2g)
• 121 teaspoon Chilli flakes (for potatoes)(2g)
• 131 teaspoon Paprika (for potatoes)(3g)
• 141 teaspoon Salt (for potatoes)(6g)
• 151 teaspoon Olive oil or cooking spray (optional)(4.5g)
• 16120 ml Milk(120g)
• 17100 g Light cream cheese(100g)
• 1840 g Grated Parmesan(40g)
• 1950 g Shredded mozzarella(50g)
• 2010 g Fresh parsley(10g)

Instructions

1. 1Preheat air fryer or oven to 200°C (400°F).
2. 2Cube the chicken breast and mince the garlic cloves.
3. 3Season chicken with onion powder, mixed herbs, chilli flakes, paprika, and salt. Add olive oil and mix well.
4. 4Peel and cube potatoes. Season with salt, garlic powder, mixed herbs, chilli flakes, and paprika. Toss with olive oil or cooking spray if desired.
5. 5Air fry potatoes for 18-20 minutes or oven bake for 20-23 minutes at 200°C until crispy.
6. 6Heat a large pan over medium-high heat. Add seasoned chicken and cook for 5-6 minutes until browned.
7. 7Lower the heat. Add milk and light cream cheese to the pan. Stir until cream cheese melts and sauce becomes smooth and creamy.
8. 8Add cooked potatoes to the pan and mix until combined.
9. 9Add grated Parmesan and shredded mozzarella. Cover and cook for 4-5 minutes until cheese is melted.
10. 10Garnish with fresh parsley and serve.