@sohonutrition: Creamy Garlic Parmesan Chicken & Smash Potatoes 🍗🥦🧄🥔 This is just too good 🤤 If you love a creamy chicken moment then you need to give this a go! Save for later☝🏼 •557 kcals per portion •39g PRO, 47g CHO, 22g FAT Serves 2: Potatoes -500g of uncooked baby potato -2 cloves of garlic, minced -1 tsp of garlic salt/granules -Salt/pepper -1 tsp of paprika -1 tbsp of olive oil plus oil spray Chicken -240g of uncooked chicken breast -1 tsp of paprika -Salt/pepper -Light oil spray -1 red onion, diced -2 cloves of garlic, minced -60ml of light cream -250ml of chicken stock -1 heaped tsp of Dijon mustard -1 tsp of cornflour mixed with 1 tbsp of cold water -2 tbsp of parmesan plus extra for garnish -Fresh parsley, chopped -1 pack of tenderstem broccoli/broccolini Method: 1. Par boil the potatoes for 5-8 minutes, drain and add to an oiled baking tray. Smash down roughly with a flat surface (like the bottom of a glass). Season with garlic granules, paprika, salt and pepper. Spray with more oil and air fry or cook in the oven at 200°C for 18-20 minutes until crispy. 2. Beat down the chicken then season with paprika, salt and pepper. 3. Spray a pan with oil and place down the chicken breasts on a medium heat. Cook on either side for 8-10 minutes. Remove from the pan and set aside once cooked through. 4. On the same pan, add the garlic and red onion with a dash of water. Stir and fry for 2 minutes. Pour in the chicken stock and light cream. Mix in the dijon mustard and corn flour slurry. Season with salt/pepper. Let the sauce come to a boil then reduce the heat to simmer. 5. Once it thickens up and reduces, add back in the cooked chicken. Add parsley and parmesan. Coat each side of the chicken in the sauce and simmer for 5 more minutes. 6. Boil the broccoli until soft. 7. Serve and divide the potatoes, broccoli, chicken and sauce into two portions. Top the potatoes and chicken with extra parmesan and parsley. Enjoy! #creamychicken #smashpotatoes #EasyRecipes #healthyfood #highprotein

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Tuesday 06 October 2026 16:09:29 GMT