Chicken Nacho Stuffed Potato

Flavorlicious!

          

This is a quick, easy meal that is full of flavor and spice.  I make stuff potatoes for my family  whenever I am in a rush or to busy to create a big fancy meal.

We love nachos in my house and in an effort to make nachos a little more filling, I decided to put nachos into a big stuffed potato. Talking about good, I have yet to have any complaints about these potatoes.

I like to slice the chicken breast in half because the thinner the chicken breast, the quicker they cook. A slightly frozen chicken breast is best for slicing. 

The key to this dish is marinating boneless, skinless chicken breast in citrus. I zest the lemon and the lime, this really gives the chicken a tartness that I love. After about 30 minutes of marinating time, the chicken is ready to be sauteed in a hot pan. Don't forget to cook the potatoes while the chicken marinates.

Sprinkle some blue corn chips on top for a nice crunch and dinner is ready in less than an hour.

Chicken Nacho Stuffed Potato

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Ingredients: 

3 boneless skinless chicken breast
4 russet baking potatoes
1 lemon zested, juiced
1 lime zested, juiced
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
4 tbsp. extra virgin olive oil

Toppings: 
butter
sour cream
green onions
jalapenos
cheese
blue corn chips


Directions:

Rinse chicken and pat dry. Slice chicken breast in half and place in a large bowl. Zest the lemon and the lime then slice both in half and juice them making sure no seeds get in the marinade. Add all the seasonings and 2 tablespoons of olive oil. Toss to coat and marinate for about 30 minutes in the refrigerator.

Rinse and dry the potatoes prick with a fork all over. Place in the microwave on high for 20 minutes flipping potatoes over after 10 minutes. If you don't have a microwave, prick potatoes, rub a little oil on them and bake in the oven at 350 degrees for about an hour.

After the chicken is marinated, heat a pan on medium high heat and put in 1 tablespoon of oil. When hot, add the chicken slices, I usually do this in two batches to not overcrowd the pan. Cook 5-6 minutes on each side are until chicken is no longer pink inside.

Let chicken rest for about 5 minutes then slice.

Slit potatoes open with a knife then take both hands, you may want to use a towel because they will be hot and slightly smash in each side of the potato at the same time,  this will open up the potato to put in all the goodies.

With a fork, break the potato up, then place butter and a little pepper inside the potato if you like. Then top with sliced chicken, cheese, jalapenos, green onions and sour cream. Enjoy

Quick tip-You can purchase a roasted chicken at the store, remove the skin, slice the chicken and add to a cooked potato. It just as good.