RECIPE FOR TWO
(original recipe was found HERE)
INGREDIENTS
- 1 large boneless, skinless chicken breast, cut into 1/2 inch cubes
- 1 large baking potato (I leave the skin on), cut into 1/2 inch cubes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1/2 - 1 teaspoon hot sauce (you decide)
TOPPING
- 1 cup Fiesta Blend Shredded Cheese
- 1/4 cup crumbled cooked bacon
- 1/4 cup diced green onion
DIRECTIONS:
Preheat oven to 475 degrees.
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.
Add the cubed potatoes and stir to coat.
Place potatoes in a greased baking dish - leaving the excess oil mixture.
Bake potatoes for 30-45 minutes, stirring every 15 minutes, until cooked through and nice and crispy on the outside.
While potatoes are baking, marinate the chicken in the "left-behind" oil mixture. Add a little more olive oil, if needed.
Once potatoes are fully cooked - take out of the oven and lower the temperature to 400 degrees.
In a medium skillet, cook the chicken until is it no longer pink.
When chicken is thoroughly cooked, spread chicken over the potatoes.
Mix the bacon, onion and cheese in a bowl.
Place the cheese mixture over the potato & chicken.
Bake for approximately 5 minutes - until the cheese has melted.
Serve with extra hot sauce and/or ranch dressing.
