BBQ Chicken Loaded Potatoes

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 15

Cook Time: 25

Total Time: 40

Calories: 620kcal

Servings: People

Metric - Imperial

Ingredients

Chicken

22.5 ml Olive Oil
900 g Chicken Breast Diced
8 g Onion Powder
8 g Smoked Paprika
2 g Dried Oregano
2 g Dried Thyme
6 Garlic Cloves Grated
125 g BBQ Sauce
Salt & Pepper

Potatoes

22.5 ml Olive Oil
900 g All Rounder Potatoes Diced
8 g Onion Powder
8 g Garlic Powder
8 g Smoked Paprika
2 g Dried Oregano
2 g Dried Thyme
Salt & Pepper

Toppings

150 g Mozzarella Cheese Grated
Flat Leaf Parsley Chopped

Method

Preheat the oven or air fryer to 200°C (390°F). Line a baking tray with parchment paper.
In a bowl, add all of the chicken ingredients, except the oil and BBQ sauce, and mix to combine.
In a separate bowl, add all the potato ingredients and combine.
Spread the potatoes onto the lined baking tray and bake for 25–30 minutes, or until golden and crispy. For the air fryer, cook for 20–22 minutes.
Add the olive oil to a pan over high heat and sear the chicken for 5–6 minutes, or until cooked through and the internal temperature reaches 74°C (165°F). Work in batches if needed. Add the BBQ sauce and mix well. Cook for a further minute.
Add the cooked potatoes to the pan and mix to combine. Sprinkle over the cheese, cover with a lid, and let melt for 1–2 minutes. Remove from the heat.
Portion into 5 x 750ml meal prep containers. Garnish with a drizzle of your favourite sauce and flat-leaf parsley.

Chef's Tips

Spread the potatoes in a single layer on the tray, as written — crowding traps steam and stops them from crisping properly.

Sear the chicken in batches if your pan isn't large enough, as written — overcrowding drops the pan's temperature and steams the chicken instead of browning it.

Cover with a lid to melt the cheese rather than returning it to the oven, as written — it traps heat for a quick, even melt without drying out the potatoes underneath.

Storage & Reheating

Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.

To reheat, warm in a hot oven or air fryer for 6–8 minutes to bring back some crispness to the potatoes, or microwave for 2–3 minutes if you're short on time. Thaw frozen portions in the fridge overnight before reheating.

Serving 400gCalories 620kcalCarbohydrates 58gProtein 59gFat 20gSaturated Fat 7gPolyunsaturated Fat 6gMonounsaturated Fat 2gCholesterol 151mgSodium 532mgPotassium 1831mgFiber 22gSugar 10gVitamin A 1200IUVitamin C 45mgCalcium 980mgIron 7mg