Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Smoked paprika (2 tsp)
Chili powder (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Mustard powder (1/2 tsp)
Brown sugar (12g)
Russet potatoes (1,200g uncooked – diced bite-size)
Salt (2 tsp)
Black pepper (1 tsp)
Smoked paprika (1 tsp)
Chili powder (1 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Mustard powder (1/2 tsp)
Brown sugar (8g)
Non-fat Greek yogurt (100g)
Garlic (1 clove – grated)
Fresh dill (~1 tbsp – chopped)
Lemon juice (wedge)
2% milk (50g)
Salt (½ tsp)
Black pepper (½ tsp)
Kinder’s BBQ sauce (80g)
Chicken stock (35g)
For the potatoes, cut into bite-sized chunks. Spray the potatoes with oil, season with the listed seasonings, then place in the oven or air fryer at 450 degrees (F) until roasted to your liking.
Flatten your chicken breasts and place on a tray or in a bowl. Spray with olive oil then season with the seasonings listed, then sear over medium-high heat until colored is developed on both sides, then toss in chicken stock and bake at 350 degrees (F) until the chicken reaches 165 degrees (F) internally. Remove once done, then dice/slice the chicken.
To make the ranch, place everything in a mixing bowl and mix together until smooth.
To prep/serve, lay a bed of potatoes into the containers, then layer on top your sliced chicken, and then finish with the listed amount of BBQ sauce and optionally, ranch. You can garnish with green onion too, if preferred. Enjoy! 🙂
