Why Make This Recipe
BBQ Chicken & Cheesy Potato Power Bowl is a delightful mix of flavors and textures. It offers tender chicken coated in sweet and smoky BBQ sauce, nestled among creamy, cheesy potatoes, and topped with fresh veggies. This dish is perfect for a family dinner or meal prep for the week. It is comfort food with a nutritious twist!
How to Make BBQ Chicken & Cheesy Potato Power Bowl
Ingredients
- 2 cups cooked shredded chicken (Rotisserie chicken is a great shortcut)
- 1 cup your favorite BBQ sauce
- 1 tablespoon brown sugar (Optional, for caramelization)
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 cups baby potatoes (Or small whole potatoes)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 tablespoon butter (Optional, after frying for added shine)
- 1 cup shredded cheddar cheese
- ½ cup milk or cream
- 1 tablespoon butter
- 1 tablespoon flour
- Salt & pepper to taste
- 2 cups lettuce (Chopped romaine or mixed greens)
- 1 cup shredded cabbage (Or coleslaw mix)
- ½ red onion thinly sliced
- ½ cup cucumber slices
- ½ cup diced red onion (For topping)
- Fresh chives or green onions
- Extra cheese for garnish
- Extra BBQ sauce for drizzling
Directions
-
Preparation: Start by gathering all your ingredients. This makes the process smoother.
-
Cooking the Base: In a bowl, mix the shredded chicken with BBQ sauce, brown sugar, smoked paprika, and garlic powder. Set it aside.
-
Preparing Potatoes: Wash the baby potatoes thoroughly. In a pot, boil them in salted water until tender. Drain and set aside.
-
Making the Cheesy Sauce: In a saucepan, melt 1 tablespoon of butter over medium heat. Stir in the flour and cook for a minute. Gradually add in the milk or cream, stirring constantly until the mixture thickens. Mix in cheese, salt, and pepper.
-
Layering the Bowl: In a large serving bowl, start by adding a layer of the shredded lettuce and cabbage.
-
Adding BBQ Chicken: Spoon the BBQ chicken mixture over the lettuce and cabbage layer.
-
Incorporating Crispy Potatoes: Slice the cooked baby potatoes in half. Heat olive oil in a pan and fry the potato halves until golden and crispy. Place them on top of the chicken layer.
-
Fresh Veggie Garnish: Add sliced red onion and cucumber over the crispy potatoes.
-
Pouring Cheese Sauce: Drizzle your warm cheesy sauce all over the layers in the bowl.
-
Final Garnishes: Finish by topping with diced red onion, fresh chives, or green onions. Add extra cheese and drizzle more BBQ sauce on top.
How to Serve BBQ Chicken & Cheesy Potato Power Bowl
Serve this hearty power bowl warm for the best experience. It can be enjoyed on its own or paired with a side of cornbread.
How to Store BBQ Chicken & Cheesy Potato Power Bowl
Store leftovers in an airtight container in the refrigerator. Enjoy them within 3-4 days for the best taste. You can reheat in the microwave or on the stovetop.
Tips to Make BBQ Chicken & Cheesy Potato Power Bowl
- For added flavor, marinate the chicken in BBQ sauce for a few hours before cooking.
- Adjust the cooking time of the potatoes based on their size to ensure they cook evenly.
- Feel free to add your favorite veggies or toppings for a personal twist.
Variation
You can switch the BBQ sauce for teriyaki or honey mustard sauce for a different flavor. Using grilled chicken instead of shredded can also change the texture and taste.
FAQs
-
Can I use frozen chicken for this recipe?
- Yes, you can use frozen chicken. Just make sure to cook it fully before shredding.
-
Can I make this dish vegetarian?
- Absolutely! Swap the chicken for grilled mushrooms or a plant-based protein and use vegetable broth for the cheesy sauce.
-
What type of BBQ sauce works best?
- Any BBQ sauce that you enjoy will work, whether it’s sweet, tangy, or smoky! Choose according to your taste preference.
BBQ Chicken & Cheesy Potato Power Bowl
Ingredients
Method
- Start by gathering all your ingredients. This makes the process smoother.
- In a bowl, mix the shredded chicken with BBQ sauce, brown sugar, smoked paprika, and garlic powder. Set it aside.
- Wash the baby potatoes thoroughly. In a pot, boil them in salted water until tender. Drain and set aside.
- In a saucepan, melt 1 tablespoon of butter over medium heat. Stir in the flour and cook for a minute. Gradually add in the milk or cream, stirring constantly until the mixture thickens. Mix in cheese, salt, and pepper.
- In a large serving bowl, start by adding a layer of the shredded lettuce and cabbage.
- Spoon the BBQ chicken mixture over the lettuce and cabbage layer.
- Slice the cooked baby potatoes in half. Heat olive oil in a pan and fry the potato halves until golden and crispy. Place them on top of the chicken layer.
- Add sliced red onion and cucumber over the crispy potatoes.
- Drizzle your warm cheesy sauce all over the layers in the bowl.
- Finish by topping with diced red onion, fresh chives, or green onions. Add extra cheese and drizzle more BBQ sauce on top.