cheesy bbq chicken loaded potatoes
Directions
- 1Chop your potato into 1cm cubes then pop in the airfryer and top with some oil spray followed by a pinch of salt & pepper.
- 2Shake well then airfry at 180C for 25-30 minutes or until golden and crispy. Alternatively, pop onto a lined oven tray and cook at 180C for 30 minutes.
- 3Make sure to shake a couple times throughout to make sure they cook evenly.
- 4Next, add your chicken breast chunks to a heated pan then season with paprika, chilli powder, onion granules, garlic powder, salt & pepper.
- 5Cook for a few minutes on each side until cooked through and no longer pink.
- 6Remove from the pan then use two forks to pull the chicken apart into shredded pieces.
- 7Pop the chicken back into the pan over a low heat then mix in the tomato purée, bbq sauce and splash of water until well combined.
- 8Add your crispy potatoes to a bowl, top with the pulled bbq chicken mixture and all your cheeses then pop in the microwave for 30 seconds to allow the cheese to melt.
- 9Top with your chopped spring onions and rocket then enjoy!
Ingredients
- 250 g raw chicken breast, cut into smaller chunks
- 1 tsp paprika
- 0.5 tsp chilli powder
- 0.5 tsp garlic powder
- 0.5 tsp onion granules
- 1 pinch salt
- 1 pinch pepper
- 30 g tomato purée
- 60 g bbq sauce
- 1 tbsp water
- 400 g potato
- oil spray
- 1 pinch salt
- 1 pinch pepper
- 15 g lighter cheddar cheese, grated
- 15 g mozzarella, grated
- 15 g red leicester cheese, grated
- 1 spring onion, chopped
- 1 handful rocket leaves/arugula, chopped
Equipment
airfryerlined oven trayheated pantwo forksbowlmicrowave
Tips
- Shake potatoes well to ensure even cooking.
- Shake potatoes a couple of times throughout cooking to ensure even cooking.
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