Honey Garlic Parmesan Chicken & Potatoes
A meal prep friendly dish combining honey garlic parmesan chicken, crispy roasted potatoes, and creamy parmesan tuscan sauce. Makes 10 servings with 596 calories per serving.
- Servings
- 10
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Ingredients
- 1500 g Raw Boneless Chicken Thighs, cubed
- 6 tsp Salt
- 4 tsp Chilli Flakes
- 8 tsp Paprika
- 4 tsp Parsley
- 4 tsp Garlic Granules or Powder
- 6 tsp Italian Herbs
- 150 g Grated Parmigiano Reggiano
- 60 g Honey
- 40 g Olive Oil
- 1800 g Raw White/Yellow Potatoes, cubed
- 4 tsp Onion Powder
- 4 tsp Oregano
- 5 seconds Olive Oil Cooking Spray
- 700 g Fat Free Cottage Cheese
- 250 g Skimmed Milk
- 250 g Light Evaporated Milk
- 30 g Light Butter
- 200 g White Onion, finely chopped
- 45 g Garlic, finely chopped
- 200 g Sundried Tomatoes, drained & chopped
- 1 handful Fresh Basil Leaves, roughly chopped
- 100 g Grated Parmesan
- 20 g Parmesan Rind Chunks
Steps
- Cube chicken thighs. Add seasonings, Parmesan, honey and olive oil. Mix well and set aside. Prepare cream sauce.
- Cube potatoes and add to a lined sheet pan. Season, spray generously with cooking spray and mix. Spread evenly and bake at 200C / 400F for 35-40 mins until golden and crispy.
- Meanwhile, melt butter in a large pan over medium heat. Add onion, garlic and sun-dried tomatoes. Cook 10 mins until softened, then add seasonings and fresh basil.
- Toast 2 mins, then reduce heat to low. Add cream sauce, Parmesan and Parmesan rind. Mix gently until creamy. Do not boil.
- Remove potatoes. Spread chicken on the same sheet pan and bake at 190C / 380F for 20 mins, then broil/grill 5-6 mins until golden and juicy. Finish with honey and Parmesan.
- Add crispy potatoes to the cream sauce and gently fold until well coated. Serve and ENJOY!
Diet tags are added by the recipe's author.