CREAMY TUSCAN CHICKEN WITH CRISPY POTATOES

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

495

Protein

46g

Carbs

26g

Fat

23g

Ingredients

Toss halved potatoes with olive oil, salt, and Italian seasoning. Roast or air fry for 20–25 minutes until crispy and golden. with garlic powder, salt, pepper, and Italian seasoning. Sear in a skillet over medium heat until browned and cooked through. smooth. Add to skillet with chicken along with protein milk, Parmesan, minced garlic, sun-dried tomato pesto, and spinach. sauce thickens and spinach wilts (about 3–5 minutes). Adjust salt to taste. potatoes and optional lemon or chili flakes for brightness. or tenderloin, cut into chunks
1 lb (450g) baby gold potatoes, halved
1 tbsp (15ml) olive oil Seasonings: salt, pepper, garlic powder, Italian seasoning
½ cup (120g) low-fat cottage cheese, blended until smooth
¼ cup (60ml) Fairlife protein milk
1 cup (20g) grated Parmesan cheese
1 tbsp (15g) minced garlic
½ cup (120g) sun-dried tomato pesto
2 cups (60g) fresh spinach
Optional: squeeze of lemon juice or pinch of chili flakes
Salt to taste

6 steps

1Preheat oven or air fryer to 400°F (220°C). Toss halved potatoes with olive oil, salt, and Italian seasoning. Roast or air fry for 20–25 minutes until crispy and golden.
2While potatoes cook, season chicken chunks with garlic powder, salt, pepper, and Italian seasoning. Sear in a skillet over medium heat until browned and cooked through.
3In a blender, blend cottage cheese until smooth. Add to skillet with chicken along with protein milk, Parmesan, minced garlic, sun-dried tomato pesto, and spinach.
4Stir and let simmer on low heat until the sauce thickens and spinach wilts (about 3–5 minutes). Adjust salt to taste.
5Serve the creamy Tuscan chicken with crispy potatoes and optional lemon or chili flakes for brightness.
65 lbs (680g) chicken breast or tenderloin, cut into chunks 1 lb (450g) baby gold potatoes, halved 1 tbsp (15ml) olive oil Seasonings: salt, pepper, garlic powder, Italian seasoning ½ cup (120g) low-fat cottage cheese, blended until smooth ¼ cup (60ml) Fairlife protein milk 1 cup (20g) grated Parmesan cheese 1 tbsp (15g) minced garlic ½ cup (120g) sun-dried tomato pesto 2 cups (60g) fresh spinach Optional: squeeze of lemon juice or pinch of chili flakes Salt to taste