Seasoned bite-size chunks of chicken and potato come together in this easy, hearty baked dinner!

Makes: 5 servings

Serving Size: 1 serving (242g)

Prep Time: 15 minutes

Total Time: 60 minutes

Nutrition Facts:  419 calories / 19.5g carbs / 35g protein / 22.5g fat

Ingredients:

• 1 lb (461g) bag baby potatoes (quartered)
• 1 lb (454g) boneless, skinless chicken breast (cubed)
• 2 tablespoons (27g) olive oil (divided)
• 1 tablespoon garlic powder (divided)
• 1 tablespoon paprika (divided)
• 1 teaspoon salt (divided)
• ½ teaspoon ground black pepper
• 1 tablespoon (15g) “Frank’s”red hot sauce
• 2 cups (226g) shredded cheddar cheese
• ¼ cup (28g) “Hormel” real bacon bits
• 2 green onions (sliced)

Instructions:

1. Preheat the oven to 425 degrees F. 
2. Place quartered baby potatoes in a 9×13 baking dish and drizzle with 1 tablespoon of olive oil, ½ tablespoon garlic powder, ½ tablespoon paprika, ½ teaspoon salt.
3. Bake for 15 minutes.
4. While potatoes are cooking, add hot sauce and the remaining olive oil, paprika, garlic powder, salt, and pepper to the chicken and stir to coat.
5. Remove potatoes from the oven and add the chicken, mixing well. Bake for another 20 minutes.
6. Remove from the oven again and sprinkle with cheddar cheese, baking for another 5 minutes until the cheese is melted.
7. Garnish with bacon bits, green onions, and serve.

Notes:

1. This recipe can easily be doubled for a larger dish.