Do you love creamy sauces, but try to avoid them because they're too fat and 'forbidden'? This garlic chicken comes with no regrets. We'll show you an honest, creamy dish that's nutritionally balanced and fits perfectly into your daily menu.
The combination of lean meat and roasted potatoes always works – potatoes are, after legumes and wheat, the most filling side dishes that exist. By adding the cream and Parmesan, you're also adding fats that are necessary for the good absorption of vitamins and full flavour. Packing in 555kcal per portion, this is a fully‑fledged meal that keeps your cravings. at bay and gives the body what it needs.💪🏻
Nutrition (1 serving)
- 555 kcal
- 45 g carbohydrates
- 21 g fats
- 47 g protein
Per 2 portions
- 300 g chicken breast
- 6 ml avocado oil
- 200 ml cooking cream
- 25 g parmesan
- 3 cloves garlic
- 2 tsp garlic granules
- salt
- pepper
- 400 g potatoes
- spring onion
Instructions
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Dice, salt and pepper the potatoes. Spray them with the avocado oil and roast them at 180 °C for 25‑30 minutes, until golden.
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Season the meat with salt and pepper, spray it with the oil, and pan‑roast until golden brown. Add fresh and dried garlic, crream and Parmesan cheese. Lower the heat and leave it to simmer until the sauce thickens. Keep an eye on it so it doesn't cook too fast; the cream could curdle.
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And that's it, ready to be served. Plate up the chicken, add the potatoes, pour over the cream and garnish with chopped parsley. Enjoy!
