High Protein Chicken Potato Bake

Chicken Potato Bake

Step 1: Prep and Season Chicken [00:16]

• Cut 900g of chicken thighs into small bite-sized pieces.
• Transfer to a mixing bowl and add 1 tsp of garlic powder, salt, and 10 cracks of black pepper.
• Mix well until combined.

Step 2: Sauté Chicken [01:03]

• Heat a large pan over high heat with 1 tsp of olive oil.
• Add half of the chicken and let it sit for about 2 minutes to form a crust.
• Sauté for another 2 minutes and remove from the pan. Repeat with the remaining half.

Step 3: Slice Potatoes [02:02]

• Slice 1 kg of potatoes into thin strips (about 2-3 mm).
• Transfer to a bowl, season with salt and 10 cracks of black pepper, and mix.

Step 4: Make Cream Sauce [02:51]

• Combine 300g of cream, 150g of cream cheese, 0.5 tsp smoked paprika, 3 minced cloves of garlic, and 5 cracks of black pepper.
• Whisk until smooth.

Step 5: Assemble and Bake [03:29]

• Spray a baking dish with olive oil.
• Layer the ingredients in the baking dish: add a layer of potatoes, then half of the chicken, and cover with half of the cream sauce. Repeat for another layer.
• Cover with foil and bake at 200°C / 400°F for 30 minutes.

Step 6: Add Cheese [04:29]

• Grate 120g of fresh mozzarella and 40g of parmesan cheese, then mix them.
• Remove the foil, add the cheese mix over the top, and bake for another 15 minutes until golden.

Step 7: Garnish [05:03]

• Sprinkle with chopped flat leaf parsley.