High Protein Chicken Potato Bake

Steps

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1. 1
   Preheat oven to 200°C / 400°F fan-forced.
   ▶ ≈0:00
2. 2
   Cut the chicken into bite-sized pieces, place in a bowl and combine with salt, black pepper and garlic powder, mixing well to ensure even coating.
   ▶ ≈0:19
3. 3
   Heat a large pan over medium-high heat with olive oil. Working in batches to avoid crowding, cook the chicken for about 2 minutes on each side until lightly browned and excess moisture has evaporated. The chicken should not be fully cooked. Set aside to rest for 5–10 minutes.
   ▶ ≈1:03
4. 4
   Slice potatoes into thin 2–3mm slices and place in a bowl with salt and black pepper, tossing gently to coat.
   ▶ ≈2:00
5. 5
   In a separate bowl, combine thickened cream, light cream cheese, grated garlic, smoked paprika and black pepper. Whisk together until smooth and well combined.
   ▶ ≈2:52
6. 6
   Lightly oil a baking dish. Layer half the potato slices, then half the chicken pieces spread evenly. Spoon over half the cream sauce and spread evenly with the back of a spoon. Repeat with remaining potatoes, chicken and sauce, finishing with the cream mixture.
   ▶ ≈3:27
7. 7
   Cover tightly with foil and bake for 30 minutes.
   ▶ ≈4:16
8. 8
   Remove the foil, sprinkle the mozzarella and parmesan mixture evenly over the top.
   ▶ ≈5:20
9. 9
   Return to the oven uncovered for 15 minutes until the cheese is melted, golden and forms a nice crust.
   ▶ ≈5:26
10. 10
    Remove from the oven and let rest for 10–15 minutes to firm up before portioning. Divide evenly across 5 containers and finish with chopped parsley and cracked black pepper.
    ▶ ≈5:39