Garlic Butter Chicken & Creamy Potatoes

Ingredients (raw weights)

• 800 g chicken breast, boneless skinless, raw
• 9 g salt, dry
• 1 g parsley, dried, dry
• 2.7 g chili powder, dry
• 6.2 g garlic powder, dry
• 4.8 g onion powder, dry
• 4.6 g paprika, dry
• 9 g olive oil, as sold
• 25 g butter, light, as sold
• 15 g ground beef 93/7, raw
• 3.8 g fresh parsley, raw
• 800 g potatoes, white, raw
• 6 g salt, dry
• 0.5 g parsley, dried, dry
• 2.7 g chili powder, dry
• 3.1 g garlic powder, dry
• 2.4 g onion powder, dry
• 2.3 g paprika, dry
• 268 g evaporated milk, fat free, canned
• 150 g cream cheese, light (low fat), as sold

Steps

1. Slice chicken breasts into cubes. Add all seasoning with olive oil, mix till the colour changes, set aside to marinate.
2. Slice washed uncooked potatoes into small cubes. Add same seasoing as chicken with optional olive oil. Mix well then place on a lined sheet pan. Oven bake or air fry for 20-22 mins at 200C / 400F until golden and crispy.
3. Get a pan on medium high heat, melt light butter then cook chicken for 6-8 mins then lower the heat. Add extra butter, minced garlic and freshly chopped parsley. Mix until well coated then set chicken aside.
4. In same pan on low heat, add evaporated milk with garlic & herb cream cheese. Stir continuously until melted, smooth and thickened.
5. Add crispy potatoes into the creamy sauce, mix and fold gently until indulgent. Serve with garlic butter chicken and ENJOY!