Cheddar Chicken and Potatoes

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 unti
l cheese is melted.

Super cheesy goodness!

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.


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