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)
- Preheat oven to 400 degrees.
- 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.
- Combine chicken and ranch dressing and then stir into the potatoe mixture. Bake for an additional 20-25 minutes until chicken is cooked through.
- Add green onions and parsley and serve.
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)
- Preheat your grill.
- Remove chicken from its packaging. Allow any juices from the chicken to drip off before placing it in a large bowl
- Add the remaining ingredients and mix them together with the chicken.
- 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.
- Allow chicken to rest, and then cut into strips or cubes.