Chicken, Bacon, and Potato Bake

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This recipe was inspired by my love for breakfast food! I love finding ways to sneak some of my favorite foods into different meals. I wanted to find a way to have bacon for dinner, but have it still be considered a healthy and balanced meal. So that’s where this Chicken, Bacon, and Potato Bake comes in! It’s a full, balanced meal that’s not only delicious but packed with protein!

Start off by preheating your oven to 400 degrees F and by spraying a glass baking dish with olive oil spray. Then wash, peel, and chop your potatoes into 1-inch pieces. Place them in the bottom of the sprayed baking dish.

Next, trim and chop your chicken breast into 1-inch pieces, and place them in the bottom of the baking dish along with the potatoes.

In a small bowl, combine the olive oil, pepper, salt, onion power, paprika, garlic powder, and minced onion. Pour the mixture over the chicken and potatoes, and mix until well coated. Place the baking dish in the oven and cook for about 40 minutes (or until the potatoes are tender).

While the chicken and potatoes are cooking, line a baking sheet with parchment paper. Place the raw bacon slices on the baking sheet, making sure they aren’t overlapping. In the same 400 degree oven that the chicken and potatoes are baking in, cook the bacon for about 20-25 minutes (depending on the thickness of your bacon). Set aside on a paper towel lined plate. Once it’s completely cool, crumble into small pieces.

Remove the baking dish from the oven and top with the cooked broccoli, crumbled bacon, and cheddar cheese. Place back in the oven for about 5 minutes, or until the cheese has melted. Serve immediately, or store in the fridge for up to 5 days.

If you love this recipe, check out some of my other easy chicken bake recipes: Salsa Chicken Bake and BBQ Chicken Bake and Chicken & Zucchini Bake

Serving Suggestions:

• Add in some extra veggies by serving this with a side salad
• Not a broccoli fan? Substitute any of your favorite veggies for the broccoli (green beans or peas would also be delicious!)
• For even more veggies and flavor, try adding in a can of diced tomatoes at the beginning
• If you don’t want to bake the bacon, you maybe also cook it on a skillet or even in the microwave
• If you’re doubling the recipe, I recommend separating it into two separate baking dishes to allow everything to cook evenly

Yield: 8 servings

Chicken, Bacon, and Potato Bake

Print

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 4 medium sized white potatoes
• 5 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp pepper
• 2 tsp minced onion
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1 cup low fat shredded cheddar cheese
• 12oz broccoli, cooked
• 1/2 lb (8oz) bacon

Instructions

1. Preheat your oven to 400 degrees F. Spray a glass baking dish with olive oil spray. (Depending on the size of the dish, you may need two)
2. Wash, peel, and chop your potatoes into 1-inch pieces. Place them in the bottom of the sprayed baking dish.
3. Trim and chop your chicken breast into 1-inch pieces, and place them in the bottom of the baking dish along with the potatoes.
4. In a small bowl, combine the olive oil, pepper, salt, onion power, paprika, garlic powder, and minced onion. Pour the mixture over the chicken and potatoes, and mix until well coated.
5. Place the baking dish in the oven and cook for about 40 minutes (or until the potatoes are tender).
6. While the chicken and potatoes are cooking, line a baking sheet with parchment paper. Place the raw bacon slices on the baking sheet, making sure they aren't overlapping. In the same 400 degree oven that the chicken and potatoes are baking in, cook the bacon for about 20-25 minutes (depending on the thickness of your bacon). Set aside on a paper towel lined plate. Once it's completely cool, crumble into small pieces.
7. Remove the baking dish from the oven and top with the cooked broccoli, crumbled bacon, and cheddar cheese. Place back in the oven for about 5 minutes, or until the cheese has melted.
8. Serve immediately, or store in the fridge for up to 5 days.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 483Total Fat 21.5gSaturated Fat 6.3gCholesterol 119mgSodium 1145mgCarbohydrates 40.5gFiber 2.9gSugar 2.7gProtein 47.9g