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.

Ingredients:

  • 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)

Instructions

  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.

Ingredients

  • 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)

Instructions

  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.