Thanks to challenger Brandi for sharing her personal recipe for what looks like a seriously delicious dinner. Not only that, sounds pretty easy, too!
Tuesday night is Biggest Loser night and that means we stay in and make a healthy meal each week. My husband isn’t here so it’s “date night” with my mom and I try to fix something fun and different each week.
Tonight, it was my chicken fajita baked potatoes – and they are SO good and so simple!
This recipe will feed 4:
- 2 russet potatoes
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow onion
- 1/2 cup reduced-fat shredded cheese
- 1 Tbsp. EVOO
- Cumin, Ancho Chili Powder and Coriander
Preheat oven to 425 degrees F. Wash the potatoes, wrap each in foil, poke holes in the outside. Bake about 60 minutes.
Heat EVOO in a skillet. Slice peppers and onions and saute in skillet until they start to carmelize and slightly blacken.
Season chicken and grill on medium heat. Then slice thin or shred.
Reduce the oven to 350 degrees F. Unwrap the potatoes and slice length wise for two halves. Place potatoes on a baking sheet, then top with chicken, fajita vegetables and cheese. Bake until cheese has melted.
For a vegetarian option, replace chicken with black beans.
This is one of those meals that I always make more than we need. Then I freeze each potato in an individual baggy, making it easy to grab for lunch during the week or for last-minute dinners.