• 1 lb Extra Lean Chicken Breast
  • 1 lb russet potatoes
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 tbsp. pepper
  • 1 tbsp. chili powder
  • 1 tbsp. dried Italian seasonings
  • 2 tbsp. hot sauce
  • 2 tbsp. garlic powder
  • 1/2 cup Reduced Fat Mild Cheddar Shredded Cheese
  • 3 slices bacon, crumbled
  1. 1.Preheat oven to 400
  2. 2.Spray a square casserole dish with nonstick spray, set aside
  3. 3.In a large bowl combine olive oil, salt, pepper, chili powder, Italian seasoning, hot sauce & garlic powder, set aside
  4. 4.Wash and dry potatoes
  5. 5.Cut potatoes into bite size pieces, leaving the skin on
  6. 6.Add cut potatoes to bowl with spices, tossing to coat potatoes well
  7. 7.Add potatoes to prepared dish, reserving any remaining seasoning in the bowl, and place in oven to bake for 40 minutes, tossing every 10-15 minutes, until potatoes are fork tender
  8. 8.While potatoes are cooking, cut chicken into bite-size pieces and add to bowl where potatoes were and toss chicken to coat in remaining seasoning, let marinade while potatoes cook
  9. 9.If you need to cook the bacon, now would be a good time
  10. 10.When potatoes are tender and are beginning to brown on the edges, place chicken over potatoes and return to oven to cook for another 10-15 minutes or until chicken is almost cooked through
  11. 11.Add bacon over chicken and top with cheese and return to oven for another 10-15 minutes or until cheese is bubbly and browning on the edges
  12. 12.Remove from oven and let stand for 5 minutes before serving
A hearty dish that comes together quickly for those busy weeknights.