Friday, January 20, 2012

Chicken Bake with Potatoes, Onions & Poblano Peppers - Dairy & Gluten Free

I needed a quick and easy dinner that was dairy and gluten free tonight.  I have been suffering with double ear and sinus infections for well over a week now.  I ended up having to go into town as well so my energy was just sapped.  This chicken bake was simple to through together and I was able to rest while it did its thing in the oven.  I love the mix of flavors with the potatoes, onions and poblano pepper. 

Chicken Bake with Potatoes, Onions & Poblano Peppers

6 medium potatoes, large cubes
1 medium onion, large chop
1 poblano pepper, seeded and large chop
1 1/2 lb chicken tenders
garlic salt & pepper
ground coriander
1 tbs olive oil

Preheat the oven to 375 F.
In a lightly oiled 9 x 13 pan layer the potatoes, onions & poblano pepper.
Sprinkle with garlic salt and pepper.
Top with the chicken tenders.
Sprinkle with garlic salt, pepper, and ground coriander.
Drizzle with the olive oil.
Cover tightly with foil.
Bake for about 1 hour or until the chicken is done and the potatoes are tender.


  1. OOOhhh Stephanie this dinner is calling my name! I love chicken and veggies. Bet those peppers really kicked up the flavor too!

  2. This sounds delicious. I love the idea of adding the potatoes and cooking it all together.

  3. I love a one pot meal :) This one is even easier as a one dish meal and being cooked in the oven instead of stove top!


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