Creamy Garlic Chicken & Crispy Potatoes

Ingredients (raw weights)

• 900 g potatoes, white, raw
• 4.5 g olive oil, as sold
• 6 g salt, dry
• 2.4 g onion powder, dry
• 1 g italian herb seasoning, dry
• 2.3 g paprika, dry
• 900 g chicken breast, boneless skinless, raw
• 482 g evaporated milk, fat free, canned
• 3.1 g garlic powder, dry
• 20 g mozzarella/pizza cheese, light shredded, as sold
• 30 g parmesan cheese, grated, as sold
• 16 g garlic, raw
• 150 g chicken broth/stock, as sold
• 90 g cream cheese, light (low fat), as sold
• 4 g chicken stock powder / bouillon, dry
• 2.3 g paprika, dry

Steps

1. In a bowl, combine the diced potatoes with olive oil and the listed seasonings, then mix thoroughly and air‑fry or oven‑bake them as directed.
2. While the potatoes are cooking, toss the diced chicken breast with olive oil and the same seasonings, then cook it over medium‑high heat until fully done and set it aside.
3. In a blender cup, blend together the fat‑free evaporated milk, mozzarella cheese, parmesan cheese, and oregano, then set the sauce aside.
4. Return the pan used for the chicken to the stove, add the diced garlic and chicken stock, pour in the blended sauce, lower the heat, and stir in the light cream cheese, chicken stock powder, and smoked paprika, mixing until the sauce is smooth and creamy.
5. Divide the crispy potatoes, cooked chicken, and creamy garlic sauce evenly into four servings and enjoy.