Description
A delightful low-calorie recipe of Creamy Cajun Chicken paired with crispy Hasselback Potatoes, perfect for cozy fall dinners.
Ingredients
- 4boneless, skinless chicken breasts
- 1 tablespoonCajun seasoning
- 1 tablespoonolive oil
- 1 cuplow-fat cream cheese
- 1/2 cupchicken broth
- 1/4 cupdiced bell peppers
- 1/4 cupdiced onions
- Salt and pepper to taste
- 4medium-sized potatoes
- 2 tablespoonsolive oil
- 1 teaspoongarlic powder
- 1 teaspoonpaprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Seasonthe Chicken: In a small bowl, mix the Cajun seasoning with olive oil. Rub this mixture over the chicken breasts, ensuring they are well coated.
- Cookthe Chicken: Preheat the air fryer to 375°F (190°C). Place the seasoned chicken in the basket and cook for about 12-15 minutes until it reaches an internal temperature of 165°F (75°C).
- Makethe Sauce: While the chicken is cooking, in a saucepan over medium heat, combine low-fat cream cheese and chicken broth. Stir until smooth. Add the diced bell peppers and onions, mixing well.
- Combineand Serve: Once the chicken is done, drizzle the creamy sauce over the chicken before serving.
- Preparethe Potatoes: Preheat the air fryer to 400°F (200°C). Rinse and scrub the potatoes. Make deep cuts about 1/4 inch apart in each potato, being careful not to cut all the way through.
- Seasonthe Potatoes: Brush olive oil over the potatoes, and sprinkle with garlic powder, paprika, salt, and pepper.
- AirFry the Potatoes: Place the potatoes in the air fryer basket and cook for 25-30 minutes, or until crispy and tender.
Notes
For crispier Hasselback potatoes, add a sprinkle of cheese during the last few minutes of cooking. Store leftovers in an airtight container for up to three days.
- Prep Time:15 minutes
- Cook Time:45 minutes
- Category:Main Course
- Method:Air Frying
- Cuisine:American