HIGH PROTEIN Loaded BBQ Chicken Potatoes | MEAL PREP

Ingredients

• 900 g potatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 tablespoon olive oil
• salt
• black pepper
• 900 g chicken breast
• 6 cloves garlic
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 tablespoon olive oil
• 0.5 cup barbecue sauce
• 150 g mozzarella cheese
• barbecue sauce
• flat leaf parsley

Steps

1. Wash and dice the potatoes into bite-size pieces.
2. In a bowl, combine the potatoes with onion powder, garlic powder, smoked paprika, dried oregano, dried thyme, olive oil, salt, and cracked black pepper; mix to coat.
3. Cook the potatoes in an air fryer at 200°C for about 22 minutes, or in an oven, until done.
4. Slice the chicken breast into thin strips, then dice into bite-size pieces.
5. In a bowl, combine the chicken with grated garlic, onion powder, smoked paprika, dried oregano, dried thyme, salt, and cracked black pepper; mix to coat.
6. Grate the mozzarella cheese on the larger side of a box grater.
7. Heat a large pan over medium-high heat with olive oil. Add the chicken and spread it out; let it sit for 1-1.5 minutes to build a crust, then cook for 5-6 minutes until cooked through.
8. Add the barbecue sauce to the chicken and mix; cook for about 1 minute until glazed.
9. Add the cooked potatoes to the pan and toss to coat in the barbecue glaze; reduce the heat to low.
10. Spread most of the mozzarella over the top, saving some for garnish; add extra cracked black pepper if desired.
11. Cover the pan and cook over low heat for 1-1.5 minutes until the cheese melts.
12. Serve by dividing into 5 portions (about 400g each). Sprinkle the remaining mozzarella and optionally drizzle more barbecue sauce and add flat leaf parsley.
13. Let cool for 15-20 minutes, then store in the fridge for 3-4 days or freeze for up to 3 months.