Ingredients

Chicken

• 1 ½ Tbsp (30 ml) Olive Oil
• 900 g (1.9 lb) Chicken Breast, diced
• 2 tsp (8 g) Onion powder
• 2 tsp (8 g) Smoked paprika
• 1 tsp (2 g) Dried oregano
• 1 tsp (2 g) Dried thyme
• 6 garlic cloves, grated
• ½ cup (125 g) favorite BBQ sauce
• Salt and pepper, to taste

Potatoes

• 1 ½ Tbsp (30 ml) Olive Oil
• 900 g (1.9 lb) all‑rounder potatoes, diced
• 2 tsp (8 g) Onion powder
• 2 tsp (8 g) Garlic powder
• 2 tsp (8 g) Smoked paprika
• 1 tsp (2 g) Dried oregano
• 1 tsp (2 g) Dried thyme
• Salt and pepper, to taste

Toppings

• 150 g (5.2 oz) mozzarella or cheddar cheese, grated
• Flat‑leaf parsley, chopped

Instructions

1. Preheat the oven to 200 °C / 390 °F (or set the air‑fryer). If using an oven, line a baking tray with parchment paper.
2. In a bowl, combine all chicken‑seasoning ingredients except the olive oil and BBQ sauce; mix well.
3. In a separate bowl, combine all potato‑seasoning ingredients.
4. Oven method: Spread the seasoned potatoes on the prepared tray and bake 25–30 min, until golden and crispy.
   Air‑fryer method: Cook the potatoes for 20–22 min.
5. Heat the olive oil in a pan over high heat. Sear the seasoned chicken in batches for 5–6 min until just cooked through. Add the BBQ sauce, stir, then reduce heat to low and cook an additional minute.
6. Add the baked potatoes to the pan with the chicken, mixing to combine. Sprinkle ⅔ of the grated cheese over the mixture, cover, and let melt for 1–2 min. Remove from heat.
7. Portion the loaded potatoes into five 750 ml meal‑prep containers. Garnish with the remaining cheese, a drizzle of your favourite sauce, and chopped parsley. Enjoy!

Macros

Whole Dish

Per Serving

620 kcal, 59 g protein, 20 g fat, 58 g carbs, 22 g fiber, 10 g sugar, 400 g volume