Preheat the oven to 400°F (200°C).

In a large bowl, combine the diced russet potatoes with olive oil, salt, and pepper. Toss until well-coated and spread on a parchment-lined baking sheet.

Roast the potatoes for 20-25 minutes, stirring halfway through until golden and crispy.

Heat the remaining olive oil in a skillet over medium-high heat. Add dipped chicken breasts and season with garlic powder, paprika, onion powder, salt, and pepper. Sauté for 6-8 minutes until golden brown and cooked through.

Add broccoli florets and red bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.

Combine the roasted potatoes with the chicken and vegetable mixture in the skillet.

Sprinkle shredded cheddar cheese over the mixture and cover to let cheese melt from residual heat.

Serve into bowls and garnish with chopped parsley. Optionally drizzle with hot sauce or dressing.