Ingredients
Equipment
Method
- Set your oven to 220°C (200°C fan) or set your air fryer to 200°C/390°F.
- Pat the potatoes dry. Toss them with oil (if using), salt, herbs, paprika, garlic powder, and onion powder.
- Bake or air fry for 20–22 minutes, turning once, until the potatoes are golden and have a crust.
- Toss the cooked potatoes with grated Parmesan cheese and keep them warm.
- Mix the cubed chicken with garlic powder, paprika, cumin, salt, pepper, and olive oil.
- Sear the chicken in batches over medium heat using a small amount of light butter. Cook for about 5 minutes per side until golden brown and fully cooked.
- Reduce the heat. Add the honey and BBQ sauce. Toss for 1 minute until the chicken is glossy and coated.
- Finish the chicken by tossing it with the chopped fresh parsley.
- Blend the cottage cheese with milk, dried herbs, and garlic powder until the mixture is smooth. Stir in the grated Parmesan cheese.
- If you prefer the sauce warm, heat it gently on very low heat. Do not let it boil. Season the sauce to your taste.
- Divide the potatoes among 5 containers and top each portion with the glazed chicken.
- Spoon the creamy sauce over the top or pack it separately. Garnish with extra herbs if you like.
- Chill the meal quickly and refrigerate for up to 4 days. When reheating, heat the chicken and potatoes first, then add the sauce after heating for the best texture.
Notes
This recipe is a good option for meal prepping for the week. The combination of sweet BBQ glaze and savory garlic Parmesan potatoes is usually well-received by children. Since this recipe is gluten-free, check your BBQ sauce label to confirm it contains no gluten ingredients.