Loaded BBQ Chicken Potatoes

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.