Creamy Chipotle Chicken and Potatoes
One of the most indulgent meal prep recipes, so creamy, rich in flavour and packed with protein. Using a sheet pan is a game changer for batch cooking.
Nutrition · per serving
≈ estimated- Calories
- 844
- Protein
- 52.8g
- Carbs
- 58.1g
- Fat
- 47.1g
Not counted: oil, , parsley, fresh chopped.
Ingredients
- 1200 g chicken thighs
- 2.5 tsp salt
- 3 tsp parsley
- 3 tsp garlic powder
- 3 tsp paprika
- 2.5 tsp cumin
- 3 tsp onion powder
- 100 g chipotle paste
- 1.5 whole limes
- 30 g olive oil
- 1300 g potatoes
- 3 tsp italian herbs
- oil
- 20 g butter
- 150 g red onion
- 400 g light evaporated milk
- 110 g light cream cheese
- parsley, fresh chopped
Method
- 1
Trim excess fat from chicken thighs. Add seasonings, chipotle paste, lime juice, and olive oil. Mix well and marinate overnight if possible for more flavour.
- 2
Heat a large pan on low, add butter and chopped red onion. Cook for 5-7 minutes until softened and lightly browned. Add seasonings and chipotle paste, mix, and cook for another 5 minutes until caramelised.
- 3
Keep the heat low, add evaporated milk and cream cheese. Stir continuously until smooth, rich, and creamy.
- 4
Cube up potatoes, add seasoning and cooking spray, then mix well. Spread on a lined sheet pan and roast at 200C / 390F for 25 minutes until golden and crispy. Season with salt, then fold into the sauce with fresh parsley until fully coated.
- 5
Spread marinated chicken on sheet pan, oven bake 25 minutes at 200C / 390F until golden and juicy. Cut into cubes, serve with creamy potatoes and enjoy.
