Loaded BBQ Chicken Potatoes
Directions
- 1Wash the potatoes, no need to peel them, and dice them up into bite-sized pieces.
- 2Place the potatoes into a bowl.
- 3Add 1 teaspoon each of onion and garlic powder, as well as smoked paprika.
- 4Add 1 teaspoon each of dried oregano and dried thyme.
- 5Add 1.5 tablespoons or 30 milliliters of olive oil.
- 6Season to taste with salt and cracked black pepper.
- 7Give these a quick mix around, making sure all of the oil and the seasoning is coating each individual potato.
- 8Place the seasoned potatoes into an air fryer or oven.
- 9Set the air fryer to 200 degrees Celsius for about 22 minutes.
- 10Slice the chicken breast into thin, even-sized strips and then dice into bite-sized pieces.
- 11Place the chicken into a bowl and grate in 6 cloves of freshly peeled garlic.
- 12Add 1 teaspoon each of onion powder and smoked paprika.
- 13Add 1 teaspoon each of dried oregano and dried thyme.
- 14Season with salt and cracked black pepper.
- 15Give the chicken a quick mix around and make sure everything is completely coated.
- 16Grate 150 grams or 5.2 ounces of mozzarella cheese on the larger side of a box grater.
- 17In a large pan over a medium-high heat, add 1.5 tablespoons or 30 milliliters of olive oil.
- 18Once the pan is nice and hot, add in all of the chicken and spread it around.
- 19Cook the chicken for a total of about 5 to 6 minutes or until just cooked through, allowing it to sit for about 1 to 1.5 minutes at a time to build a crust.
- 20Add in half a cup or about 125 grams of your favorite barbecue sauce.
- 21Mix this all through and cook for about a minute to get a nice thick glaze.
- 22Add the cooked potatoes into the pan with the chicken.
- 23Spread the potatoes and chicken around, making sure they are all coated in the delicious barbecue glaze.
- 24Turn the pan down to a low heat.
- 25Start spreading the mozzarella cheese on top of the potatoes and chicken, saving a little bit for garnish.
- 26Add a little bit more cracked black pepper.
- 27Place a lid over the top and let it cook for about 1 to 1.5 minutes until the cheese is melted.
- 28Divide everything by 5, or weigh it out to about 400 grams or 14 ounces per serving.
- 29Sprinkle the remaining mozzarella cheese over the top of each serving.
- 30Drizzle over a little bit more barbecue sauce on the top.
- 31Add some flat-leaf parsley as an optional garnish.
- 32Once you have portioned out, place on the lids and let them cool down for about 15 to 20 minutes.
- 33Chuck them in the fridge for about 3 to 4 days and in the freezer for up to 3 months.
Ingredients
- 900 grams all-rounder potato
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 tablespoons olive oil
- salt
- cracked black pepper
- 900 grams boneless and skinless chicken breast
- 6 garlic cloves
- 0.5 cup BBQ sauce
- 150 grams mozzarella cheese
- flat-leaf parsley
Equipment
air fryerovenchopping boardknifebowlspoonssalt and pepper grindersbox graterpanlidmeal prep containers
Tips
- For reheating, put them in the microwave to help melt the cheese and keep moisture.
- You can also put them in a pan, add a little bit more barbecue sauce and cheese.
- You can also put them in the oven.
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