A wonderful warm and hearty weeknight dinner that’s easy to prep and get on your table. Check out the quick video below:
Loaded Chicken and Potatoes
Serves 6
Prep Time: 10 minutes
Total Time: 1 hour
Ingredients:
1 lb. boneless chicken breast, cubed 1”
8 medium red potatoes, diced ½”
1/4 Cup olive oil
2 tsp. kosher salt
1-½ tsp. ground black pepper
1 tbs. paprika
2 tbs. garlic powder
3 tbs. hot sauce (chalula)
Topping
2 Cup Cheddar cheese blend, shredded
½ lb bacon, diced
½ Cup green onion, chopped
Optional Garnish
sour cream
tomatoes, diced
Instructions:
Preheat oven to 400 degrees.
In a large bowl, combine the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the potatoes and chicken and stir to coat evenly. Place the potatoes and chicken in a 9×13” baking dish and bake for 45 – 55 minutes, until cooked through and browned and crispy on the outside.
While the potatoes are baking, in a small saute pan fry up the diced bacon until crispy and brown. Remove from pan to a paper towel lined plate, reserving for later.
Once potatoes are done remove from the oven and top with the cheese, bacon and green onion. Return to the oven for an additional 5 minutes to melt the cheese.
Serve with diced tomatoes and a dollop of sour cream, if desired.
Recipe slightly adapted from Singing through the Rain
