Chrupiące okłady z kurczaka z czosnkiem i parmezanem

42 min · 10 porcje · 447 kcal/porcję

A delicious, high-protein sheet pan meal featuring crispy, herb-marinated chicken thighs and breast, served in low-carb wraps with a creamy garlic parmesan sauce and fresh vegetables. Perfect for meal prep or feeding a crowd.

Składniki

• 600 g Boneless skinless chicken thighs
• 600 g Chicken breast
• 280 g Grated Parmesan cheese
• 30 ml Olive oil
• 350 ml Light evaporated milk
• 100 g Light cream cheese
• 15 g Light butter
• 10 szt Low carb wraps
• 200 g Shredded lettuce
• 200 g Chopped tomatoes
• 100 g Chopped onions
• 50 g Seasonings (Salt, Chilli, Parsley, Italian Herbs, Paprika, Garlic)

Przygotowanie

1. Preheat your oven to 200°C. Slice the chicken breast and thighs into uniform cubes.
2. In a large bowl, combine the chicken cubes with salt, chilli flakes, parsley, Italian herbs, paprika, garlic granules, 200g of grated parmesan, and the olive oil. Mix until the chicken is thoroughly coated.
3. Line a sheet pan with parchment paper. Spread the marinated chicken evenly across the pan, ensuring it is not overcrowded. Lightly spray with avocado cooking spray and bake for 20-22 minutes until crispy and cooked through.
4. While the chicken bakes, prepare the sauce. In a pan over low heat, melt the light butter with the seasonings (Italian herbs, garlic powder, paprika). Toast for one minute.
5. Add the light evaporated milk, the remaining 80g of parmesan, and the light cream cheese to the pan. Stir continuously until the sauce is smooth and creamy.
6. Once the chicken is out of the oven, while still hot, toss it with a little extra parmesan and fresh parsley.
7. Assemble the wraps by layering shredded lettuce, chopped tomatoes, chopped onions, the crispy chicken, and a generous drizzle of the creamy garlic parmesan sauce.