2 lbs boneless skinless chicken breasts, cut into 1/2" cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil ………….………………………………. 1-1/2 tsps salt
1 TB fresh ground pepper …………………………….. 1 TB paprika
1-2 TB crushed garlic ………………………………….. 6 TB hot sauce
Toppings
2 cups fiesta Mexican blend cheese OR 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon ……………………… 1 cup diced green onions
Preheat oven to 450. Line a metal jelly-roll pan with foil and lightly spray.
In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika. Add cubed potatoes and stir to coat. Add potatoes to prepared pan. When scooping potatoes into baking dish, leave behind any extra olive oil/hot sauce mix.
Add diced chicken to “left behind” olive oil/hot sauce mix; stir to coat all the chicken. Allow to marinate as the potatoes bake. Roast potatoes for 30-35 minutes, stirring every 10-15 minutes, until cooked through and just crispy outside.
Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 350. Add the marinated chicken to the potatoes.
In a large bowl mix all the topping ingredients together. Top the raw chicken with the topping. Bake 20-30 minutes or until chicken is cooked through and the topping is melted and bubbly delicious. Serve with extra hot sauce and/or ranch dressing. Serves about 6-8