Main
Creamy Chicken and Potato Bowls
45 minServes 4Nutri-Score C€€
C
45 min
45 minCreamy Chicken and Potato Bowls
what you need
Ingredients
baby gold potatoes (cut into thirds or quarters)Produce700 g
olive oil (for the potatoes)Pantry60 ml
saltSpices5 g
black pepperSpices3 g
garlic powderSpices6 g
onion powderSpices6 g
paprikaSpices8 g- Italian seasoningSpices3 g
chicken breast (cut into cubes the size of the potatoes)Meat2 pieces- olive oil (for the skillet)Pantry30 ml
whole milkDairy120 ml
cream cheeseDairy57 g
mozzarella cheese (shredded)Dairy100 g- mozzarella cheese (extra, for topping)Dairy50 g
per serving
Nutrition
404kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 19 g
what you’ll use
Tools
Air fryer
Mixing bowl
Frying pan
lid
step by step
Method
- Step 1
Season the potatoes
- Cut the baby gold potatoes into thirds or quarters, depending on their size.
- Add the potatoes to a mixing bowl and season with olive oil, salt, pepper, garlic powder, onion powder, paprika and Italian seasoning.
- Step 2
Air fry the potatoes
- Transfer the seasoned potatoes to an air fryer tray in one even layer.
- Air fry at 200 °C until golden and tender.
- Set the cooked potatoes aside on a plate.
- Step 3
Season the chicken
- Cut the chicken breasts into cubes the same size as the potatoes.
- Add the cubed chicken to the same bowl used for the potatoes and season with the same seasonings.
- Mix everything well.
- Step 4
Cook the chicken
- Heat olive oil in a skillet over medium-high heat.
- Add the seasoned chicken and cook until fully cooked through.
- Step 5
Make the creamy sauce
- Make a well in the middle of the chicken and add the whole milk, cream cheese and mozzarella.
- Mix everything really well until nice and creamy.
- Step 6
Finish the bowls
- Add the potatoes back to the skillet and top with a little more mozzarella.
- Cover with a lid and cook until the cheese is melted.
most cooked first