🍳 Chili-Spiced Chicken & Potatoes
This hearty dish combines roasted chicken thighs and baby potatoes with bold chili spices. It’s low-lactose, diabetic-friendly, and perfect for cozy dinners or meal prep.
🧄 Ingredients
- 4 boneless chicken thighs
- 500g baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- Optional: fresh parsley for garnish
👨🍳 Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, toss chicken and potatoes with olive oil and spices.
- Spread evenly on a baking tray lined with parchment paper.
- Roast for 35–40 minutes, flipping halfway, until golden and cooked through.
- Garnish with fresh parsley and serve with steamed greens or cucumber salad.
💡 Helpful Tips
- Use skin-on thighs for extra crispiness.
- Swap potatoes for sweet potatoes for a lower glycemic option.
- Make a yogurt-based dip with lemon and herbs for a cooling side.
- Double the batch for easy meal prep — it reheats beautifully!
