Garlic Parmesan Chicken & Crispy Potato Bowl

gluten-free ⓘ

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 800g potatoes (cubed small)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt & pepper
• Salt & pepper
• 1.5 lb (680g) boneless skinless chicken thighs
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp paprika
• Salt & pepper
• Salt & pepper
• 1 tbsp light butter
• 3 cloves garlic, minced
• 1/3 cup finely grated parmesan
• 2 tbsp parsley, chopped
• 1 tbsp Fresh squeezed lemon juice
• 1/2 cup nonfat Greek yogurt
• 1 tbsp light mayo
• 1 tsp garlic paste
• 1 tbsp parmesan
• Splash of water (thin it out)
• Salt & pepper
• Salt & pepper
• Fresh parsley on top

Instructions

1. Prepare the potatoes by tossing cubed potatoes with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Air fry at 400°F for 18–22 minutes, shaking the basket halfway through.
2. Season chicken thighs with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper, then cook until done.
3. Prepare the garlic parmesan toss by melting light butter in a pan, adding minced garlic, grated parmesan, chopped parsley, and lemon juice, then tossing the cooked chicken in the mixture.
4. Make the creamy garlic sauce by mixing nonfat Greek yogurt, light mayo, garlic paste, and parmesan, adding small amounts of water until the desired consistency is reached. Season with salt and pepper.
5. Assemble the bowls by combining the crispy potatoes and garlic parmesan chicken, then topping with the creamy garlic sauce and fresh parsley.