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–+ servings
A bowl of Honey BBQ Chicken and Garlic Parmesan Potatoes, garnished with fresh herbs.

Honey BBQ Chicken & Garlic Parmesan Potatoes

A comforting and flavorful meal perfect for busy weeknights, combining sweet and smoky glazed chicken with crispy, cheesy potatoes.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1000 g Chicken breast cubed, trimmed, bite-size pieces
  • 2 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 1.5 tsp Ground cumin
  • 1.5 tsp Fine salt
  • 2 tsp Black pepper
  • 2 tsp Olive oil
  • 30 g Light butter Used across batches for frying
  • 60 g Honey Add at the end with sauce
  • 160 g Sugar-free BBQ sauce Any zero-sugar BBQ sauce
  • 2 tbsp Fresh parsley chopped
For the Garlic Parmesan Potatoes
  • 1000 g Potatoes cubed, floury/roasting variety
  • 1.5 tsp Fine salt
  • 2 tsp Italian herbs dried
  • 2 tsp Smoked paprika
  • 1.5 tsp Garlic powder
  • 1.5 tsp Onion powder
  • 30 g Parmigiano Reggiano finely grated
  • 2 tsp Olive oil optional
For the Creamy Protein Sauce
  • 200 g Fat-free cottage cheese blended
  • 300 ml 1% milk
  • 1 tsp Italian herbs dried
  • 1 tsp Garlic powder
  • 40 g Parmesan finely grated
To Serve (Optional)
  • 2 tbsp Extra parsley or chives

Equipment

  • Oven
  • Air fryer
  • blender
  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Food Containers

Method
 

  1. Preheat your oven to 220°C (200°C fan) or set your air fryer to 200°C/390°F.
  2. Pat the potatoes dry. Toss them with olive oil (if using), salt, Italian herbs, smoked paprika, garlic powder, and onion powder.
  3. Bake or air fry for 20–22 minutes, turning once, until the potatoes are golden and have a crust.
  4. Toss the cooked potatoes with grated Parmigiano Reggiano. Keep them warm.
  5. In a bowl, mix the cubed chicken with garlic powder, smoked paprika, ground cumin, fine salt, black pepper, and olive oil.
  6. Sear the chicken in batches over medium heat with a little light butter for about 5 minutes per side, until golden brown and cooked through.
  7. Reduce the heat. Add the honey and sugar-free BBQ sauce to the skillet. Toss the chicken for 1 minute until it is glossy and well coated. Stir in the chopped fresh parsley.
  8. To make the creamy sauce, blend the fat-free cottage cheese with milk, dried Italian herbs, and garlic powder until smooth. Stir in the grated Parmesan cheese.
  9. Gently warm the sauce on very low heat if desired, but do not let it boil. Season to taste.
  10. Divide the potatoes among 5 meal containers. Top with the glazed chicken.
  11. Spoon the creamy sauce over the chicken and potatoes, or pack it separately to maintain texture. Garnish with extra parsley or chives if desired.
  12. Chill the meals quickly and refrigerate for up to 4 days. Reheat the chicken and potatoes before adding the sauce for the best texture.

Notes

This recipe is designed for meal prepping. For best results when reheating, warm the chicken and potatoes separately from the creamy sauce. The sauce can be enjoyed cold or gently warmed.

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