Using reduced-fat versions of pesto, cream cheese and oil makes this seemingly indulgent dish a lot healthier. It’s high in protein and absolutely delicious.
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Serves
2
White Potato
Chicken Breast
Garlic Clove
Sun-Dried Tomato
Paprika
Dried Mixed Herbs
Dried Thyme
Dried Oregano
Dried Basil
Reduced-Fat Red Pesto
Light Cream Cheese
Water
Fresh Basil
Low-Calorie Cooking Spray
Serves
2
White Potato
Chicken Breast
Garlic Clove
Sun-Dried Tomato
Paprika
Dried Mixed Herbs
Dried Thyme
Dried Oregano
Dried Basil
Reduced-Fat Red Pesto
Light Cream Cheese
Water
Fresh Basil
Low-Calorie Cooking Spray
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Use a sharp knife to cut the potatoes into even-sized skinny chips. Transfer them to a microwave-safe container and cook them on a medium-high setting in the microwave for 7 mins until softened.
Step 2.
Meanwhile dice the chicken into bite-sized chunks, crush the garlic cloves, and slice the sundried tomatoes into bite-sized pieces.
Step 3.
Heat the air fryer to 190°C. Transfer the softened chips to the air fryer basket. Spray with the low calorie cooking spray and season with the paprika, mixed herbs and salt and pepper. Shake to coat the fries then cook in the air fryer for around 20 mins until golden.
Step 4.
Spray a large frying pan with the low calorie cooking spray and set it over a medium heat. Add the chicken and pan fry for about 7 mins or until cooked through. Add the garlic and sundried tomatoes and cook for another couple of minutes until fragrant and softened.
Step 5.
Add the ground thyme, ground oregano, ground basil, red pesto, cream cheese and water. Mix to combine and bring to a gentle simmer. Season to taste with salt and pepper.
Step 6.
Tip the chips into a bowl and top with the creamy chicken. Scatter over some chopped fresh basil and dig in!
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