Loaded BBQ Chicken Bake
Juicy BBQ chicken served over a blend of whipped potatoes + cauliflower- topped with grilled peppers and onions. (This can be made 100% keto/paleo/whole 30)
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.