BBQ Chicken & Cheesy Potato Power Bowl

Why You’ll Love This Recipe

I love how this recipe combines everything I want in a comfort meal—tender BBQ chicken, gooey melted cheese, and crispy roasted baby potatoes. It’s quick to prepare, super satisfying, and easy to customize. Whether I’m cooking for a small group or prepping something hearty for lunch, this bowl checks all the boxes. Plus, the leftovers reheat like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• BBQ shredded chicken

• Baby potatoes

• Olive oil

• Salt and pepper

• Shredded cheddar cheese (or a blend of cheeses)

• Sour cream (optional)

• Green onions or chives for garnish

• Crispy fried onions or bacon bits (optional, for extra crunch)

Directions

1. I start by preheating the oven to 400°F (200°C).

2. Then, I halve the baby potatoes and toss them in olive oil, salt, and pepper. I roast them on a baking sheet for about 20–25 minutes until golden and crispy.

3. While the potatoes are roasting, I warm the BBQ shredded chicken in a skillet over medium heat or in the microwave, just until hot and juicy.

4. Once the potatoes are ready, I transfer them to a bowl or plate and top with the BBQ chicken.

5. I sprinkle a generous handful of shredded cheese over the top and let the heat melt it down (sometimes I even pop it under the broiler for a minute or two).

6. I finish the bowl with a dollop of sour cream, some sliced green onions, and optional crispy toppings like fried onions or bacon bits.

Servings and timing

This recipe serves 2–3 people and takes about 30 minutes from start to finish. It’s best served hot, right after assembly when the cheese is still melty and everything is fresh and warm.

Variations

• I sometimes swap the BBQ chicken for pulled pork or rotisserie chicken tossed in sauce.

• For a spicy version, I use chipotle BBQ sauce and add jalapeños.

• If I want it vegetarian, I replace the meat with BBQ jackfruit or grilled mushrooms.

• Instead of baby potatoes, I’ve also used tater tots or mashed potatoes as the base.

storage/reheating

To store leftovers, I keep them in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or toaster oven at 350°F for about 10 minutes to crisp up the potatoes. The microwave works too—just cover the bowl and heat until hot throughout, about 2–3 minutes.

FAQs

How do I make BBQ shredded chicken at home?

I cook chicken breasts or thighs in a slow cooker or pot with BBQ sauce until tender, then shred it with two forks. It’s easy and I can store extra for later.

Can I use frozen potatoes?

Yes, I’ve used frozen roasted potatoes or tater tots in a pinch. I just bake them until crispy before assembling the bowl.

What kind of cheese works best?

I usually go for sharp cheddar, but any melty cheese like Monterey Jack, mozzarella, or a cheese blend works great.

Is this meal good for meal prep?

Definitely. I prep all the ingredients separately and assemble when ready to eat. It’s perfect for quick lunches or dinners.

Can I make this bowl dairy-free?

Yes, I skip the cheese and sour cream or use dairy-free alternatives. The BBQ flavor still shines through without the dairy.

Conclusion

This BBQ Chicken & Cheesy Potato Power Bowl is everything I love about comfort food in one simple dish. It’s warm, cheesy, smoky, and packed with texture. Whether I’m looking for a fast weeknight dinner or a crowd-pleasing lunch, this bowl is always a hit.

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