CREAMY CHICKEN WITH CRISPY POTATOES - CALORIES: 588 / P:57.9 F:15.4 C:47.9

INGREDIENTS:

Chicken

1kg - Raw Chicken Breast

450g - Evaporated Milk Light & Creamy

150g - Cream Cheese (Light) Philadelphia)

40g - Parmigiano Reggiano Parmesan Cheese

10g - Avocado Oil

10g - Garlic Powder

10g - Onion Powder

10g - Italian seasoning

Crispy Potatoes

1kg - Organic Potatoes (peeled)

5g - Garlic Powder

5g - Onion Powder

5g - Italian seasoning

5g - Avocado Oil

METHOD:

Heat the oven 200 degrees.

Peel and chop the potatoes into bite size pieces.

In a large bowl, add the potatoes and add all the ingredients listed for the potatoes. Mix well until combined.

On a baking tray, add baking paper and spread the potatoes out evenly. You may need 2 trays.

Place in oven for approx 30-40 minutes.

Chop the chicken into bite size pieces.

In a large bowl, add the chicken, 5g of the garlic powder, 5g of the onion powder , 5g of the italian herbs and mix until combined.

In a large pan on a medium heat, add the avocado oil and the chicken.

Cook the chicken until lightly browned or fully cooked. Take off the heat and set aside.

In a separate pan, add the evaporative milk, cream cheese, parmesan cheese and the remaining herbs and spices. Stir continuously until the cream cheese is melted and it slowly thickens.

Add the chicken to the sauce and mix until well combined.

Once the potatoes look browned and crispy, remove from the oven and allow to cool slightly.,

Divide the potatoes and chicken into 5 separate containers

CALORIES: 588

P:57.9 F:15.4 C:47.9