Crispy Peri Chicken and Potatoes

• tempo total: 1 hour

Ingredientes

This was BANGIN 😍 Crispy peri crumbed chicken breast with cubed potatoes and a creamy garlic parmesan sauce. Such an easy dinner and less than 500 calories per portion 😮💨

Inspired by a recipe from my cookbook Low-Cal Kitchen Bangers — make sure to grab your copy through the link in my bio 🫶🏼

Ingredients (serves 2):

500g maris piper potato, peeled and cut into cubes

Tsp smoked paprika

Tsp dried parsley

2 x 100g chicken breast

2 tsp peri seasoning

30g panko breadcrumbs

1 small egg whisked

Tsp chopped garlic

70ml 45% less fat single cream alternative

Tbsp peri sauce

10g parmesan, grated

A sprig of fresh parsley chopped for garnish

Instruções

Start by seasoning the potatoes all over with the smoked paprika and parsley. Once coated, transfer to the airfryer basket and cook for 20 minutes at 200 tossing throughout. Oven cook for 30-35 at same temp.

Meanwhile, season the chicken with a tsp of the peri seasoning. Use the remaining peri seasoning to toss with the breadcrumbs.

Dip each chicken breast into the egg. Shake off any excess before dipping into the breadcrumbs. Press in to adhere. Air fry at 190 for 16 minutes. Oven cook for 20 minutes at same temp.

When there is a few minutes remaining, add a pan to medium heat. Add the chopped garlic, stirring for 30 seconds before adding in the cream and peri sauce. Mix to combine and leave over heat for a minute before stirring through the parmesan. Turn off the heat.

Slice the chicken into strips before serving alongside the potatoes. Drizzle the sauce all over the chicken before garnishing with the fresh parsley.

Calories per portion: 489 | Protein: 39.25g | Fat: 8.75g | Carbs: 60g