# Loaded BBQ Chicken Potatoes

This loaded BBQ chicken potato bowl recipe has fantastic nutrition values and is perfect for storing and reheating.

- Servings: 5 servings
- Total time: 25 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- air fryer
- oven
- chopping board
- knife
- bowl
- spoons
- salt and pepper grinders
- box grater
- pan
- lid
- meal 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.

## Source

- Original video: https://www.youtube.com/watch?v=OMIDBv2lFgI
- Recipe page: https://www.cliprecipe.com/recipe/7702cfbe-145f-48fe-91f8-92df180abb03
- Extracted: 2025-07-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt