Loaded BBQ CHicken Bake
Posted on May 13, 2021
This Loaded BBQ Chicken Bake is my go-to for those nights when I just need to get dinner on the table….and quick. I usually have all of these ingredients on hand and I can whip it up in no time.
I know I said I wouldn’t bore you with what Insprired me to make this, but I will tell you that this is a recipe I found years ago and over time i have put a few twist on it to make it my own (and it’s obviously way better lol). I hope you give this a try, I know you will love it!
Loaded BBQ Chicken Bake-
Juicy BBQ chicken served over a blend of whipped potatoes and cauliflower- topped with grilled peppers and onions.
With a few substitutions, this meal can be made 100% keto, paleo or whole 30.
The DEETS:
- 4 chicken breast or 2 rotisserie chicken
- 1 1/2 cups of your favorite BBQ sauce
- salt & Pepper
- garlic
- apple juice or water
- 8-9 medium size red potatoes
- 1- 12oz bag of frozen caulifower Rice
- cream cheese
- milk of choice
- 2 bell peppers
- 1/2 an onion
and this is where i ramble…..
Ok so lets get your kids fed like ASAP so you can enjoy a glass of wine and a bubble bath. haha jk because we all know you will barely get to wash your face and watch 5 mins of your favortie show before you fall asleep or someone wets the bed. okkkur
Tip # 1: The quickest way to get this done is already having the chicken shredded ahead of time. This might mean you pop in the crockpot before work or in the instant pot during nap time. You can also grab 2 chickens from the grocery store….whatever works for you.
Tip # 2: Just because I use my instant pot for everything doesn’t mean you have to. Shred your chicken anyway you want. You cook those potatoes in a pot with boiling water, girl. do whatever is easiest for YOU!
Substitutions:
-for the mash: you can use 100% cauliflower or you can use fewer potatoes and double up on the cauliflower. if you are doing all cauliflower I would use fresh instead of frozen. The quickest way to cook them would be in (duh) the Instant Pot. I would chop up 2 heads and throw in about a cup or two of water and turn it on manual for 8 minutes. You will simply swap the potatoes for cauliflower and prepare it the same way with the same ingredients.
-Keto: I am not a fan of keto, but if you insist….. no poatoes for you. You would follow the step above and make all cauliflower.
sub the bbq sauce for a sugar free/keto bbq sauce.
-Paleo: depending on how strict you are, you could just sub sweet potatoes (I bet that would be so good) or do all cauliflower using the tip above.
Sub the butter for coconut oil and the milk for almond milk.
Omit the cream chhese.
You will also need a paleo BBQ sauce.
Serving + Leftovers
This dish will serve about 8 people.
The kids love it.
The husband doesn’t even notice the cauliflower.
Serve by cutting into 8 squares- topped with cilantro and green onions.
As always, it’s better on day 2!
Store in tupperware and eat it for lunch the next day
.
Loaded BBQ Chicken Bake
Ingredients
For the Chicken:
- 4 boneless- skinless chicken breast
- 1/2 cup bbq sauce
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup apple juice or sub water
- 1/2 cup BBQ sauce (set aside until after the chicken is cooked and shredded)
For the Potatoes:
- 8-9 medium size Red Potatoes skin on and chopped into smaller pieces
- 1 oz cream cheese
- 1/4 cup + 1 tbsp butter
- 1 tsp salt to taste
- 1/2 tsp black pepper to taste
- 1/8 tsp garlic powder to taste
- 1/2 cup milk of choice I use 2%
- 1 12 oz bag of frozen cauliflower rice
Toppings:
- 2 bell peppers (you pick the colors) sliced
- 1/2 an onion sliced
- chopped cilantro
- green onions
- 1/2 cup bbq sauce
Let's Make It
- Place the chicken breast, seasoning, bbq sauce, apple juice/water in the instant pot for 35 mins or on high for 4 hours in the crockpot. ***You can use rotisserie chicken to save time (you will need 2) or you can shred your chicken any other way and then just add the seasonings and BBQ sauce in. If using a rotisserie chicken- do not add the seasonings, just the BBQ sauce.
- Once the chicken is done, shred it, toss in the reserved 1/2 cup of BBQ sauce and set aside.
- Rinse the instant pot out with water and add the cubbed potatoes- covering them 3/4 of the way with water, place the timer on manual for 10 minutes.***Or you can boil your poatoes in a pot like regular people do. LOL
- At this time I will either roast the peppers and onions in my air fryer or I will sautee them in a pan. You can cook them whatever way you prefer, but I Like to just gently spray them with olive oil spray and roast in the air fryer at 400 degrees for about 10 minutes or until browned.
- Once the potatoes are done drain them and put them back in the Instant Pot- add the salt, pepper, garlic, butter, cream cheese and milk. Place the lid back on and let butter melt for about 3-4 minutes.
- Meanwhile- steam the bag of cauliflower. Once it is done drain all of the water out- you might need to squeeze the bag.
- Add the cauliflower to the potatoes. Using a handheld mixer- whip the potatoes for about 2-3 minutes.
- Prepare a 9 x 13 baking pan with olive oil spray- place the whipped potatoes in the pan, add the shredded chicken on top of the whipped potatoes and then place the grilled peppers and onions on top of the chicken.
- Loosely cover the pan with foil and bake at 400 degrees for 20-25 minutes and then uncovered for 10-15 minutes.
- Cool for 5-10 minutes, top with cilantro and green onions before serving.
