Gochujang Chicken Loaded Potatoes

• total time: 1 hour 22 minutes

Ingredients

Ingredients (serves 2):

550g maris piper potato, peeled and cubed

2 Tsp smoked paprika

1 Tsp dried parsley

2 tbsp soy sauce

Tsp gochujang paste

1 tbsp honey

1 tbsp rice wine vinegar

1 tsp sesame oil

Tsp chopped garlic

Tsp chopped ginger

200g chicken breast diced

Pickled red onion:

½ small red onion, thinly sliced

30 ml white vinegar

¼ teaspoon salt

Gochujang mayo:

40g lighter mayo

½ tsp gochujang paste

Tsp rice wine vinegar

Toppings:

25g grated mozzarella cheese

25g reduced fat cheddar cheese

Tsp sesame seeds

2 spring onion diced

Directions

Combine the onion, salt and vinegar in a bowl. Pour in warm water until the onion is submerged and let it sit for at least 15–20 minutes.

Season the potato all over with the smoked paprika and parsley. Air fry for 20 minutes at 200 degrees celsius. Alternatively, bake in the oven at the same temperature for 35-40 minutes.

Combine the soy sauce, gochujang paste, honey, rice wine vinegar, sesame oil, chopped garlic and chopped ginger.

Add the chicken to a bowl. Season with the remaining smoked paprika before pouring in ¾ of the sauce made above.

Heat a large pan over medium to high heat. Add the chicken and cook for 7-8 minutes until cooked through.

Once cooked, pour in the remaining sauce and toss until the chicken is coated. Remove from heat.

Serve the potatoes with the chicken on top.

Add the pickled red onions, followed by the cheese. Place under the grill until the cheese melts (be careful of your hands).

Once the cheese has melted, drizzle over the gochujang mayo.

Sprinkle over the sliced spring onion, followed by the sesame seeds before serving.

Calories per portion: 528 l Protein: 41.2g l Fat: 10.8g l Carbs: 62.7g