Loaded BBQ Chicken Potatoes

Ingredients

• SEASONED POTATOES
• 900 g all-rounder potatoes, washed and diced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tbsp (30 ml) olive oil
• Salt, to taste
• Ground black pepper, to taste
• BBQ CHICKEN
• 900 g boneless skinless chicken breast, diced
• 6 garlic cloves, finely grated
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tbsp (30 ml) olive oil
• 125 g barbecue sauce, plus more optionally to serve
• Salt, to taste
• Ground black pepper, to taste
• TO FINISH
• 150 g mozzarella cheese, grated
• Flat-leaf parsley, optional

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.