Creamy Chipotle Chicken & Potatoes

Ingredients

• 1200 g Boneless Chicken Thighs (raw, excess fat trimmed)
• 2.5 tsp Salt (for chicken marinade)
• 3 tsp Parsley (dried, for chicken marinade)
• 3 tsp Garlic Powder (for chicken marinade)
• 3 tsp Smoked Paprika (for chicken marinade)
• 2.5 tsp Cumin (for chicken marinade)
• 3 tsp Onion Powder (for chicken marinade)
• 100 g Chipotle Paste (for chicken marinade)
• 1.5 Limes (juiced)
• 30 g Olive Oil (or 6 tsp)
• 1300 g Yellow Potatoes (raw, cubed)
• 2.5 tsp Garlic Powder (for potatoes)
• 3 tsp Italian Herbs (for potatoes)
• 3 tsp Smoked Paprika (for potatoes)
• 2.5 tsp Onion Powder (for potatoes)
• Avocado Cooking Spray (heavy pass)
• 20 g Light Butter
• 175 g Red Onion (finely chopped (150-200g))
• 1.5 tsp Salt (for sauce)
• 2 tsp Italian Herbs (for sauce)
• 70 g Chipotle Paste (for sauce (60-80g depending on spice preference))
• 400 g Light Evaporated Milk
• 110 g Light Cream Cheese
• Fresh Parsley (chopped, for garnish)

Steps

1. 1

   Trim excess fat from the chicken thighs. In a large bowl, combine the chicken with the salt, dried parsley, garlic powder, smoked paprika, cumin, onion powder, 100g chipotle paste, lime juice, and olive oil. Mix well to ensure every piece is coated. For best results, let this marinate in the refrigerator overnight.

2. 2

   Heat a large pan over low heat and add the light butter. Add the finely chopped red onion and cook for 5-7 minutes until softened and lightly browned.

3. 3

   Add the 1.5 tsp salt, 2 tsp Italian herbs, and 60-80g chipotle paste to the onions. Mix well and continue cooking for another 5 minutes until the mixture is caramelized.

4. 4

   Keeping the heat low, pour in the light evaporated milk and add the light cream cheese. Stir continuously until the sauce is smooth, rich, and creamy. Remove from heat and set aside.

5. 5

   Preheat your oven to 200°C (390°F). Cube the yellow potatoes and place them in a bowl. Add the garlic powder, Italian herbs, smoked paprika, and onion powder. Apply a heavy pass of avocado cooking spray and mix well to coat.

6. 6

   Spread the seasoned potatoes in a single layer on a lined sheet pan. Roast for 25 minutes until golden and crispy.

7. 7

   Once the potatoes are done, season them with a little extra salt if desired, then fold them into the prepared creamy chipotle sauce along with fresh chopped parsley until fully coated.

8. 8

   Spread the marinated chicken thighs on a separate sheet pan. Bake at 200°C (390°F) for 25 minutes until golden and juicy.

9. 9

   Remove the chicken from the oven and cut into bite-sized cubes. Serve the chicken alongside the creamy potatoes.

Notes

Marinating the chicken overnight provides significantly more flavor. For meal prep, store in airtight containers for up to 4 days. If you prefer the potatoes to stay crispy, store the sauce separately and combine just before serving.

Nutrition per serving

• main dish
• high protein
• meal prep
• healthy
• baked
• chicken
• potatoes
• chipotle