Loaded BBQ Chicken and Potatoes Bowl

Two white bowls filled with a dish of roasted sweet potatoes, black beans, melted cheese, barbecue sauce, diced avocado, and chopped green onions on a white table. A napkin and plates are in the background.

Loaded BBQ Chicken and Potatoes Bowl

This loaded BBQ chicken and potatoes bowl tops crispy roasted potatoes with saucy BBQ chicken, melted cheese, and your favorite toppings for an easy customizable weeknight dinner ready in 45 minutes.

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 482kcal

Ingredients

For the BBQ Chicken

1½ pounds boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
1 tablespoon olive oil or avocado oil
1 teaspoon smoked paprika
½ teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon salt or to taste this will also depend on how salty your bbq sauce is
¼ teaspoon freshly ground black pepper or to taste
2 teaspoons minced garlic
¼ cup BBQ sauce

For the Crispy Potatoes

1½-2 pounds potatoes cut into 1-inch cubes (I used Green Giant Fresh Idaho Potatoes)
2 tablespoons olive oil
1 teaspoon sweet paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Optional Toppings

1 cup mozzarella or cheddar cheese, shredded
chives or green onions, chopped
Shredded lettuce
Coleslaw
Avocado
Pickled onions
Jalapeños
Corn
Black beans
Extra BBQ sauce for drizzling

Instructions

Prepare the Potatoes

Preheat your air fryer to 400°F or oven to 450°F.

Tip: for extra-crispy potatoes, place the diced potatoes in a bowl of cold water and let them soak for 10–15 minutes. Drain and rinse well, then pat them very dry with a clean kitchen towel or paper towels. Removing excess moisture helps the potatoes crisp up.

Add the potatoes to a large bowl and toss with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.

Cook the Potatoes

Air Fryer: Arrange the potatoes in a single layer, working in batches if needed. Air fry at 400°F for 15–20 minutes, shaking the basket halfway through, until golden brown and crispy on the outside and tender inside.
Oven: Spread the potatoes in a single layer on a large baking sheet, making sure they aren't overcrowded. Bake at 450°F for 25–30 minutes, flipping halfway through, until golden and crispy.

Make the BBQ Chicken

While the potatoes cook, season the diced chicken with smoked paprika, chili powder, onion powder, salt, and black pepper.
Heat a large skillet over medium-high heat. Add the oil, followed by the seasoned chicken. Cook for about 6–8 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the minced garlic and cook for about 30–60 seconds, until fragrant.
Reduce the heat to low and stir in the BBQ sauce. Cook for another 1–2 minutes, tossing until the chicken is evenly coated and the sauce is warmed through.
The chicken should reach an internal temperature of 165°F.

Assemble the Bowls

Divide the crispy potatoes between 4 bowls and then top with the BBQ chicken.
Top with shredded cheese while the potatoes and chicken are hot, so it can melt. If needed, microwave the potatoes and cheese for 15–30 seconds to melt the cheese.
Finish with your favorite toppings such as shredded lettuce, tomatoes, green onions, or coleslaw.
Drizzle with extra BBQ sauce and enjoy!

Notes

Don't overcrowd the potatoes. Give them plenty of space so they roast instead of steam.
Chicken thighs: These will give you juicier, more flavorful chicken, while chicken breast is a little leaner.
Cheese: Cheddar, Monterey Jack, pepper jack, or a Mexican cheese blend would all work well in place of mozzarella.
BBQ sauce: Use your favorite BBQ sauce since the flavor will really come through in the finished chicken.

Nutrition