Chicken, Bacon and Potato Bake

After cooking on Saturday for B’s birthday party, spending Sunday meal prepping sounded pretty awful. We had enough leftovers to get us through a couple days, but not much more. By Tuesday we had almost no food and no plan. I had chicken and potatoes, but when I proposed that for dinner B acted like I stabbed her favorite stuffy.

This recipe was created in an attempt to rebrand chicken and potatoes so that B would eat it.


  • 1 1/2 pounds of chicken breasts, cubes
  • 1/2 pound of bacon, diced
  • 1 1/2 pound potatoes, diced
  • 1/2 cup Primal Kitchen Ranch dressing (also available on Thrive Market and Amazon)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1 tsp paprika
  • Green onions, chopped
  • Parsley for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. Mix potatoes, bacon, garlic  and onion powder, paprika and salt in a 9 x 13 inch baking dish. Bake for 30 minutes, stirring after about 20 minutes.
  3. Combine chicken and ranch dressing and then stir into the potatoe mixture. Bake for an additional 20-25 minutes until chicken is cooked through.
  4. Add green onions and parsley and serve.

Worlds Best Mexican Grilled Chicken

I LOVE this grilled chicken.  It’s my go to chicken for salads, tacos and burrito bowls.  I served this last night at my daughter’s birthday party to be used for tacos and it went faster than the beef.  That is saying something.  I always make 3 pounds at a time because it never goes bad.

It is also SO FREAKING EASY.  I felt a little embarrassed by all of the compliments I got because this could not be easier.


  • 3 lbs boneless skinless chicken thighs
  • 2 tbsp
  • 1 tbsp cumin (I use 1/2 ground cumin, 1/2 cumin seed)
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • lime wedges and cilantro for garnish (optional)


  1. Preheat your grill.
  2. Remove chicken from its packaging. Allow any juices from the chicken to drip off before placing it in a large bowl
  3. Add the remaining ingredients and mix them together with the chicken.
  4. Grill the chicken for about 3 minutes on the preheated grill.  Rotate 90 degrees  to create a crosshatch pattern and grill for another 3 minutes.  Flip the chicken and grill for about 3-4 minutes depending on the thickness of the thighs.
  5. Allow chicken to rest, and then cut into strips or cubes.