Loaded BBQ Chicken Potatoes
At a glance
A high-protein meal prep dish featuring potatoes loaded with BBQ chicken and melted mozzarella cheese, perfect for storing and reheating.
Ingredients
- 900 G or 1.9 lb of allrounder potatoes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 tbsp or 30 ml olive oil
- 900 G or 1.9 lb boneless and skinless chicken breast
- 6 cloves of garlic, freshly peeled
- 150 G or 5.2 oz mozzarella cheese
Method
- 1
Wash the potatoes and dice into bite-sized pieces.
- 2
In a bowl, add potatoes, 1 teaspoon each of onion powder, garlic powder, smoked paprika, dried oregano, dried thyme, 1.5 tbsp olive oil, salt, and cracked black pepper. Mix to coat all pieces.
- 3
Cook the potatoes in an air fryer at 200°C for about 22 minutes, or in an oven as per detailed instructions.
- 4
Slice the chicken breasts into thin strips, then dice into bite-sized pieces.
- 5
In a bowl, add chicken, 6 grated garlic cloves, 1 teaspoon each of onion powder, smoked paprika, dried oregano, dried thyme, salt, and cracked black pepper. Mix to coat.
- 6
Heat 30 ml olive oil in a large pan over medium-high heat. Add chicken and cook for 5-6 minutes until just cooked through, then add 125 g barbecue sauce and cook for 1 minute to coat.
- 7
Add cooked potatoes to the pan and stir to coat in barbecue sauce.
- 8
Grate mozzarella cheese and sprinkle over the chicken and potatoes in the pan.
- 9
Cover with a lid and cook over low heat for 1-1.5 minutes until cheese melts.
- 10
Serve divided into five portions, optionally topped with remaining mozzarella, barbecue sauce, and parsley.
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Original video
Source video from Chef Jack Ovens. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=OMIDBv2lFgI
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Cool for 15-20 minutes, then store in the fridge for 3-4 days or in the freezer for up to 3 months.
