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Place the diced potatoes into a pot of water. Add a pinch of salt to the water. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender.

While potatoes are cooking, prepare the chicken bites. In a bowl, combine the diced chicken breast with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian herbs, 1 teaspoon salt, and 1 teaspoon pepper. Add 1 tablespoon olive oil and mix everything well until the chicken is fully coated.

Drain the water from the cooked potatoes. Mash the potatoes until completely smooth. Add 20 grams light butter, 60 ml low fat milk, 1 teaspoon minced garlic, and salt to taste. Mix until the mashed potatoes are smooth and creamy.

Spray a large pan with cooking oil. Cook the seasoned chicken bites on medium heat until they are golden brown and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.

In the same pan used for the chicken, melt 10 grams light butter. Add the 1/2 diced red onion and 3 minced garlic cloves. Cook until the onions and garlic are fragrant, about 3-4 minutes.

Add 20 grams tomato paste to the pan and toast it for 1 minute, stirring constantly. Add 40 grams sun-dried tomatoes.

Pour in 350 ml chicken stock. Add 90 grams light cream cheese and stir until it melts and combines into the sauce. Add 15 grams grated Parmesan, a handful of chopped basil, and 1/2 teaspoon sugar. Stir the sauce on low heat until it thickens up, about 5-7 minutes.

To assemble, divide the creamy mashed potato into 4 meal prep containers. Place the cooked chicken bites on top of the mashed potato. Spoon the creamy Marry Me sauce generously over the chicken and mashed potato.

Store the meal prep containers in the fridge for up to 5 days. To reheat, microwave covered with a damp paper towel for 3-4 minutes until heated through, or reheat in a pan.


Place the diced potatoes into a pot of water. Add a pinch of salt to the water. Bring to a boil and cook for 15 minutes, or until the potatoes are fork-tender.

While potatoes are cooking, prepare the chicken bites. In a bowl, combine the diced chicken breast with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian herbs, 1 teaspoon salt, and 1 teaspoon pepper. Add 1 tablespoon olive oil and mix everything well until the chicken is fully coated.

Drain the water from the cooked potatoes. Mash the potatoes until completely smooth. Add 20 grams light butter, 60 ml low fat milk, 1 teaspoon minced garlic, and salt to taste. Mix until the mashed potatoes are smooth and creamy.

Spray a large pan with cooking oil. Cook the seasoned chicken bites on medium heat until they are golden brown and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.

In the same pan used for the chicken, melt 10 grams light butter. Add the 1/2 diced red onion and 3 minced garlic cloves. Cook until the onions and garlic are fragrant, about 3-4 minutes.

Add 20 grams tomato paste to the pan and toast it for 1 minute, stirring constantly. Add 40 grams sun-dried tomatoes.

Pour in 350 ml chicken stock. Add 90 grams light cream cheese and stir until it melts and combines into the sauce. Add 15 grams grated Parmesan, a handful of chopped basil, and 1/2 teaspoon sugar. Stir the sauce on low heat until it thickens up, about 5-7 minutes.

To assemble, divide the creamy mashed potato into 4 meal prep containers. Place the cooked chicken bites on top of the mashed potato. Spoon the creamy Marry Me sauce generously over the chicken and mashed potato.

Store the meal prep containers in the fridge for up to 5 days. To reheat, microwave covered with a damp paper towel for 3-4 minutes until heated through, or reheat in a pan.
