Chilli Chicken Loaded Fries Meal Prep | High-Protein & Flavour-Packed
Chilli Chicken Loaded Fries meal prep high-protein, easy to make, and great for storing. Crispy fries, spicy chicken, and homemade spicy sauce for a flavourful kick.
Chilli Chicken Loaded Fries Meal Prep
Ingredients
Crispy Fries
- 15 ml Olive Oil
- 900 g All Rounder Potatoes Cut into Fries (Batons)
- 8 g Smoked Paprika
- 4 g Garlic Powder
- 2 g Dried Oregano
- 2 g Dried Parsley
- Salt & Pepper
Chilli Chicken
- Oil Spray
- 900 g Chicken Breast Diced
- 8 g Garlic Powder
- 8 g Smoked Paprika
- 1 g Dried Parsley
- 1 g Dried Oregano
- pinch Chilli Powder Optional
- 80 ml Franks Hot Sauce
- Salt & Pepper
Chilli Sauce
- 100 g Mayonnaise
- 60 g Sambal Oelek
- 5 g Dijon Mustard
- ½ Lemon Zest
- ¼ Lemon Juiced
- 1 Garlic Clove Grated
- 3 g Ginger Peeled & Grated
- Salt & Pepper To Taste
Method
- Add the potato fries and seasoning to a bowl and combine. Spread the seasoned potatoes in a single layer on a baking tray lined with parchment paper and bake at 200°C (390°F) for 25–26 minutes, or until golden and cooked through. To air fry, cook in batches at 200°C (390°F) for 20 minutes.
- Using the same bowl, add the chicken and seasoning, except the hot sauce, and mix well to combine.
- Place a pan over medium-high heat, add a touch of spray oil, and sear the chicken for 5–6 minutes, until browned and cooked through. Add the hot sauce and mix to coat. Remove and set aside.
- Mix all of the chilli sauce ingredients in a bowl and season to taste. Store in the fridge until ready to serve — transfer to a squeeze bottle if you have one.
- Portion the fries into 5 x 750ml meal prep containers. Place the chicken on top or alongside, and drizzle over the chilli sauce. Garnish with flat-leaf parsley.
Chef's Tips
Cut the fries into even batons and spread them out with space on the tray, as written — crowding traps steam and stops them from crisping properly.Sear the chicken until fully browned before adding the hot sauce, as written — tossing the sauce in too early stops the chicken from developing colour and just steams it instead.Zest the lemon before juicing it, not after — it's far easier to get clean zest off a whole lemon than one that's already been squeezed.
Storage & Reheating
Refrigerate the fries and chicken for up to 3 days, or freeze for up to 3 months, in an airtight container. The chilli sauce keeps refrigerated separately for up to 2 weeks.To reheat, warm the chicken and fries in a hot oven or air fryer for 6–8 minutes to bring back the crispness — the microwave will leave the fries soft. Drizzle with the chilli sauce fresh after reheating. Thaw frozen portions in the fridge overnight before reheating.
Serving 400gCalories 540kcalCarbohydrates 34gProtein 46gFat 23gSaturated Fat 4gPolyunsaturated Fat 10gMonounsaturated Fat 7gCholesterol 139mgSodium 858mgPotassium 1444mgFiber 5gSugar 2gVitamin A 3305IUVitamin C 51mgCalcium 40mgIron 2.8mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Refrigeration
Store in an airtight container for up to 3-4 days.
Freezing
Freeze for up to 3-4 months.
Reheating Instructions
Reheat chicken in a pan or microwave until hot. For crispy fries, bake or air-fry at 200°C, 390°F for 5-10 minutes. Add fresh chilli sauce before serving.
Watch How To Make The Recipe
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