Ingredients

Cajun Honey Butter Chicken

• 1000g raw chicken breast, cubed
• 1.5 tsp salt
• 1.5 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2.5 tsp paprika
• 2 tsp oregano
• 1 tsp chili flakes
• 3 tsp olive oil
• 30g light butter (for cooking)
• Extra seasoning: garlic powder, onion powder, paprika, oregano
• 30g honey
• Fresh parsley

Creamy Garlic Herb Potatoes

• 1100g raw potatoes, cubed
• 1 tbsp garlic powder
• 1 tbsp Italian herbs
• 1 tbsp paprika
• 2 tsp olive oil
• 100g red onion, finely chopped
• 40-50g tomato paste
• 250g light/fat-free evaporated milk
• 150g garlic & herb cream cheese

Instructions

Cajun Honey Butter Chicken

1. Season cubed chicken breast with salt, black pepper, garlic powder, onion powder, paprika, oregano, and chili flakes.
2. Heat olive oil and light butter in a pan over medium heat.
3. Cook chicken for 6-8 minutes until golden brown.
4. Once cooked, lower the heat completely.
5. Add more butter, additional spice mix, honey, and fresh parsley.
6. Mix thoroughly until chicken is well coated.
7. Set aside and repeat with remaining chicken if cooking in batches.

Creamy Garlic Herb Potatoes

1. Preheat oven to 200°C/400°F or air fryer.
2. Toss cubed potatoes with garlic powder, Italian herbs, paprika, and olive oil.
3. Bake or air fry for 20-22 minutes until golden and crispy.
4. While potatoes cook, sauté finely chopped red onion over medium heat for 3-4 minutes until soft.
5. Add tomato paste and stir for 2 minutes.
6. Lower the heat and add evaporated milk and cream cheese.
7. Stir continuously until cheese is melted and sauce is smooth.
8. Add crispy potatoes to the sauce and gently fold until coated and creamy.

Macros

Whole Dish

Per Serving

560 calories, 50g protein, 17g fat, 52g carbs, 0g fiber, 0g sugar