Gluten Free Mexican Potatoes

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Instead of cooking a grilled chicken breast and eating a form of potato and vegetables on the side, why not mix it all together? This recipe I created at home by altering my favorite dish from Jason’s Deli-Pollo Mexicano.

It’s essentially the same, but I take out the sour cream and add avocado-one fat for another. It’s yummy, can be made vegetarian sans the chicken, and is great for presentation meals like a dinner party or occasion for loved ones. It’s also a good recipe to make mini versions of for appetizers. If you like baked potatoes and chicken, I bet you will love this.

What You Need:

  • Medium/Large Potatoes
  • Boneless Skinless Chicken Breasts (1 Chicken Breast to every 1 Potato)
  • Butter Or Butter Substitute-I use Parkay
  • Shredded Cheese of your preference
  • 1-2 Avocados
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Jalapeño
  • Cilantro
  • (or premade picco de gallo instead of tomato, onion, jalepeno & cilantro)
  • Olive Oil
  • Minced Onions
  • Cayenne Pepper
  • Salt & Pepper
  • Foil

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Preheat oven to 425 degrees. Wash potatoes well, and then brush entire outside with olive oil. Puncture potatoes all over in various spots with a fork or sharp knife (very important). Salt & Pepper generously and place onto foil lined pan. Place in over for 60 minutes, turning every 20 minutes.

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After placing the potatoes in the oven, sprinkle chicken breasts with olive oil, minced onions, cayenne pepper and salt & pepper. Cook on stovetop over medium heat.

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With the potatoes and chicken cooking, chop tomato, onion, & jalapeño into small cubes. Mix together whole tomato, 1/4 of onion, and 1/2 of jalapeño (alter to your preference) then mix in about 1/4 cup of cilantro. Then slice the avocado into small pieces as well.

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Once chicken is done cooking, cut into strips.

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Slice potato open and mash the potato up a little with a fork. Put a small spoonful of butter in and then sprinkle with cheese, salt & pepper. Squeeze it closed for approx. 30 seconds to let butter and cheese melt. Then fill with pico de gallo mix and avocado to your preference.

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Top with chicken breast and enjoy! For a vegetarian alternative use a meat substitute or just take the chicken component out completely

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3 thoughts on “Gluten Free Mexican Potatoes

  1. It looks really delicious. My mum and my brother are both coeliacs so this looks like a tasty meal to make for them some time 🙂

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