I made this dish one night and hubby said that it was "American." What he meant by that, I still don't know, but I enjoyed the dish nonetheless. It was a complete meal in one - protein, carbs and veggies. Yum!
What you need:
- 6 slices of bacon
- 4 medium-sized chicken breast
- 1/2 of a red and green bell pepper, diced
- 4 red potatoes, diced
- 1 cup shredded cheddar cheese
What to do:
Cook bacon in a large non-stick skillet on medium heat until they are crisp. Remove bacon from the skillet and drain on a cooling rack. Discard the drippings in the skillet.
Add chicken to the skillet and cook for about 7 minutes on each side or until done. Make sure the internal temperature of the chicken is at least 165°F. Remove chicken from the skillet and cover to keep warm. Crumble the bacon and add to the skillet along with the veggies. Cook and stir over medium-high heat for 5 minutes or until heated through.
Place the chicken over the potatoes and top with the shredded cheddar cheese. Cover, cook over low heat for 2 minutes or until cheese is melted.
Tips, Tricks and Tweaks:
1. Make sure to wash your hands every time you handle chicken.
2. Add more bacon if desired.
3. Try other veggies like carrot or celery.