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BBQ Chicken & Cheesy Potato Power Bowl

A delightful mix of flavors and textures featuring tender chicken coated in smoky BBQ sauce, creamy cheesy potatoes, and fresh veggies.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the BBQ Chicken
  • 2 cups cooked shredded chicken Rotisserie chicken is a great shortcut
  • 1 cup your favorite BBQ sauce
  • 1 tablespoon brown sugar Optional, for caramelization
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
For the Potatoes
  • 2 cups baby potatoes Or small whole potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
For the Cheesy Sauce
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ cup milk or cream
  • 1 cup shredded cheddar cheese
For the Salad Base and Garnish
  • 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

Method
 

Preparation
  1. Start by gathering all your ingredients. This makes the process smoother.
Cooking the Base
  1. In a bowl, mix the shredded chicken with BBQ sauce, brown sugar, smoked paprika, and garlic powder. Set it aside.
Preparing Potatoes
  1. Wash the baby potatoes thoroughly. In a pot, boil them in salted water until tender. Drain and set aside.
Making the Cheesy Sauce
  1. 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
  1. In a large serving bowl, start by adding a layer of the shredded lettuce and cabbage.
Adding BBQ Chicken
  1. Spoon the BBQ chicken mixture over the lettuce and cabbage layer.
Incorporating Crispy Potatoes
  1. 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
  1. Add sliced red onion and cucumber over the crispy potatoes.
Pouring Cheese Sauce
  1. Drizzle your warm cheesy sauce all over the layers in the bowl.
Final Garnishes
  1. Finish by topping with diced red onion, fresh chives, or green onions. Add extra cheese and drizzle more BBQ sauce on top.

Notes

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.