I’m always on the lookout for filling dinner dishes that are easy and quick to get on the table during the week. So when Momma G forwarded an email to me from the Idaho Potato Commission, I was intrigued. And as I read further into the email, I got excited.
“December is hands down one of the busiest months of the year, and one-dish meals are a perfect solution for when there just aren’t enough hours in the day. The IPC’s oven-baked Cilantro-Lime Chicken & Idaho® Potatoes is one of those dishes that will make life easier during the hectic holiday season – not to mention that it’s a cinch to make and healthy too! The IPC is calling on all amateur shutterbugs to share their artistic interpretation of some of our most popular Idaho® potato dishes. The judges are looking for mouth-watering food photos that capture the essence of the recipe and make everyone hungry! The photos will be judged on the following criteria: Creativity and originality, quality of the composition and overall appeal.”
The best part? There’s a chance to win $250! Not only was this recipe easy and quick, it was delicious and we were all happily full at the end of the meal. It doesn’t call to be served with salsa on top, but I absolutely love C’s salsa, so any extra chances that I get to eat it, I’m taking them! This dish was created by Nadine Mesch of Mt. Healthy, OH and was the Runner Up in the IPC’s 2010 Watching Waistlines and Wallets Recipe Contest. Now here it is as my entry into the first Idaho® Potato “Recipe of the Month” Photo Contest! Enjoy!
Cilantro-Lime Chicken & Idaho® Potatoes
Source: Nadine Mesch of Mt. Healthy, OH
1-1/2 lbs Idaho® potatoes, peeled and cubed
3 tbsp unsalted butter, melted
4 (6 oz) skinless, boneless chicken breasts, rinsed and pat dry
1 tbsp fresh lime juice
1-1/2 c reduced fat or regular Mexican blend cheese, shredded
1/2 c salsa (recipe below)
1/4 c fresh cilantro leaves, chopped
Preheat oven to 425 degrees F. Spray a 13×9-inch baking pan with cooking spray. Add potatoes and spoon 1 tablespoon of the butter over all and toss gently to coat potatoes. Arrange in a single layer. Bake 15 minutes. Remove from oven and spoon the potatoes to one side of the baking pan. Arrange the chicken pieces on the other side of the potatoes in the pan. Combine the remaining butter with the lime juice and spoon evenly over the chicken. Bake, uncovered, for 25 minutes or until chicken is no longer pink in center. In a small bowl, combine the cheese, salsa, and cilantro. Spoon evenly over the chicken and potatoes. Bake 5 minutes more or until cheese is melted. If desired, serve with additional lime wedges.
2 cans diced tomatoes, with liquid
1-1/2 md onions, chopped
1 green bell pepper, chopped & seeds removed
3 to 4 Serrano peppers, sliced & seeds removed
1/2 c fresh cilantro leaves, chopped
2 to 3 cloves fresh garlic, chopped
Cumin, to taste
Pepper, to taste
Kosher salt, to taste
Add all ingredients to a food processor and pulse until desired consistency is reached. We like a thin salsa, but you can leave it chunky, as well.