Jennifer Slattery's Taco-Chicken Baked Potato Bar
Everyone in our family has a diverse palette. I’m paleo, which means I eat a lot of protein and avoid dairy and grains. My daughter’s highly allergic to dairy but has an affinity for bread and often, an aversion to meat. My husband tries to watch his fat intake, while my daughter’s fiancé could live off of cheese. When everyone joins us for dinner, it can be challenging to find a healthy, yet cheesy, yet dairy-and-gluten-free option all will enjoy. Most often, the allergies win out, leaving the others with starving taste buds. But the other night, I created a win with this recipe. I baked four potatoes then set everything out “build your own” style. It was easy and everyone left the table satiated and content.
Servings: 4
Ingredients
- 4 large baking potatoes
- 2 whole chicken breast
Chicken Seasoning:
- 2 teaspoons cumin
- 1 teaspoon seasoning salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Pico de Gallo:
- 4 medium tomatoes diced
- 4-6 whole green onions chopped
- 1 large jalapeño seeded and diced - Optional
- 2 tablespoons chopped cilantro
- 2 tablespoons lemon juice
- pinch salt
Toppings:
- 1 cup sharp cheddar cheese grated
- 8 oz plain Greek yogurt
- 8 oz black beans drained
- 8 oz frozen corn thawed
Instructions
- Bake potatoes at 425 degrees for an hour. While the potato bakes, cut chicken into one-inch by two-inch slices. Mix well with seasoning ingredients. Fry in a frying pan until cooked.
- Using a cutting board and knife, prepare vegetables for Pico de Gallo. Place tomatoes, green onions, jalapeno, and cilantro in a small bowl. Stir in lemon juice and salt until mixed well.
- Place toppings (corn, black beans, yogurt, grated cheese, and Pico de Gallo) in separate bowls. Let everyone build their own potato according to taste. Serves 4.
