High-Protein Creamy Garlic Parmesan Chicken and Cheesy Potatoes

Ingredients

• 800 g chicken breast (Cubed)
• 3.5 cloves garlic (Minced; source states 3–4 cloves)
• 2 tsp onion powder
• 2 tsp mixed herbs (For seasoning the chicken)
• 1 tsp chili flakes (For seasoning the chicken)
• 2 tsp paprika (For seasoning the chicken)
• 1 tsp salt (For seasoning the chicken)
• 2 tsp olive oil (For the chicken)
• 800 g potatoes (Uncooked; cut as desired for crispy potatoes)
• 1 tsp salt (For the potatoes)
• 1 tsp garlic powder (For the potatoes)
• 1 tsp mixed herbs (For the potatoes)
• 1 tsp chili flakes (For the potatoes)
• 1 tsp paprika (For the potatoes)
• olive oil or cooking spray (Optional, for the potatoes; the source says cooking spray may be used instead of olive oil)
• 120 ml milk (Any milk of your choice)
• 100 g light cream cheese (Philadelphia Lightest is suggested)
• 40 g Parmesan cheese (Grated)
• salt (Extra seasoning for the sauce, to taste)
• garlic powder (Extra seasoning for the sauce, to taste)
• mixed herbs (Extra seasoning for the sauce, to taste)
• 50 g mozzarella cheese (Shredded; a low-fat cheese may be used instead)
• fresh parsley (For garnish)

Steps

1. 1

   Place the cubed chicken breast in a bowl. Add the minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and 2 teaspoons olive oil, then mix until the chicken is evenly coated.

2. 2

   Cut the uncooked potatoes and place them in a bowl. Add the potato salt, garlic powder, mixed herbs, chili flakes, paprika, and optional olive oil or cooking spray. Mix well to coat.

3. 3

   Air-fry the seasoned potatoes at 200°C / 400°F for 18–20 minutes, or oven-bake them at 200°C for 20–23 minutes. Monitor them during cooking so they do not burn or become too dry.

4. 4

   Cook the seasoned chicken in a pan over high heat for 5–6 minutes.

5. 5

   Lower the heat before adding the milk and light cream cheese to the pan.

6. 6

   Add the milk, light cream cheese, grated Parmesan, and extra salt, garlic powder, and mixed herbs. Stir until the cream cheese melts and the sauce becomes smooth and creamy.

7. 7

   Add the cooked crispy potatoes to the creamy chicken mixture and stir until combined.

8. 8

   Add the shredded mozzarella, cover the pan, and cook for 4–5 minutes, until the cheese has melted.

9. 9

   Garnish with fresh parsley, distribute the dish into 4 equal servings, and serve.

Notes

The source gives a claimed nutrition estimate of 502 calories, 53 g protein, 38 g carbohydrates, and 15 g fat per serving. For the potatoes, cooking spray can replace olive oil. The source does not specify the potato cutting shape or exact amounts for the extra sauce seasoning.

Nutrition per serving

• main
• high-protein
• meal-prep
• one-pan
• chicken
• cheesy
• creamy
• air-fried