HIGH PROTEIN Loaded BBQ Chicken Potatoes | MEAL PREP

By Chef Jack Ovens · 40 min

Ingredients

Instructions

1. Preheat the oven or air fryer to 200°C (390°F). Line a baking tray with parchment paper.
2. In a bowl, mix the diced chicken with the onion powder, smoked paprika, oregano, thyme, grated garlic, salt and pepper, leaving out the oil and BBQ sauce.
3. In a separate bowl, toss the diced potatoes with the oil, onion powder, garlic powder, smoked paprika, oregano, thyme, salt and pepper.
4. Spread the potatoes on the tray and bake for 25 to 30 minutes until golden and crispy. In an air fryer, cook for 20 to 22 minutes.
5. Heat the olive oil in a pan over high heat and sear the chicken for 5 to 6 minutes, working in batches if needed, until cooked through and it reaches an internal temperature of 74°C (165°F).
6. Add the BBQ sauce to the chicken, mix well and cook for 1 more minute.
7. Add the cooked potatoes to the pan and mix. Sprinkle over the mozzarella, cover and let it melt for 1 to 2 minutes, then remove from the heat.
8. Divide into 5 x 750 ml meal prep containers and garnish with chopped flat-leaf parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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