I have only been cooking seriously for about a year now but I’ve been a fan of the Food Network for far longer. Some of my favorite Food Network shows are Chopped, Beat Bobby Flay and Master Chef. Now I am no master chef but I’ve picked a few things up along the way. For instance, what spices usually work well together or the core ingredients in a teriyaki sauce. Funny enough, I have found myself naturally trying to mix and match different flavors and textures trying to make something great. These chipotle chicken stuffed potatoes with an avocado lime salad are a perfect example of that.
I started with some ground chicken because I tend to overuse regular chicken breast and I wanted to switch things up. Ground chicken doesn’t naturally have as much flavor as ground beef or ground turkey so I chose heat to spice it up. Cayenne pepper, chili powder and paprika are what I call the three amigos of heat. Any time I want to add some spice to a dish this is my go to because it’s healthier than a sauce and it packs quite the punch. Now thinking of something different to do with the spiced chicken, I figured why not throw it in a potato. The problem I usually face with potatoes is that they typically take too long to make. So trying to find a way to cook everything in less than 30 minutes. So I microwaved the potatoes and scooped the insides out creating a shell to stuff the chicken with.
Now that I had the heat and the protein, I needed something to balance out the heat. So going back to my amateur cooking show knowledge I figured the dish could use some acidity. There’s nothing I love more than avocados so I mixed up a quick avocado salad with tomatoes and lime juice. Just like that I had a perfectly balanced gluten free and healthy gourmet dish cooked the lazy way.
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