Weeknight Bites: White BBQ Chicken Potatoes

If you haven't figured it out by now, I am all about making fabulous meals throughout the week while putting forth as little effort as possible. I don't know about you, but when I get home from a long day at the office (not to mention the grueling commute just to get there and back), I just want to veg on the couch. Even though I love to cook, my weeknights just aren't long enough for me to justify spending more than 30 minutes (MAX) in the kitchen after work. While some of the recipes I'll give you here at Cocktail Cutie may be more involved, always check the titles of my post - if something starts with "Weeknight Bites," I promise it will be quick, easy and delicious. This way, you can enjoy more of your free time during the week while still eating food that makes you smile!

Tonight's recipe comes from Cooking Light magazine's March 2012 edition, and I think it's safe to say that this dish has already become a staple in my house. We've had it twice already, and both times my husband and I have raved to each other about how great it is! It's easy, it's affordable, and it's under 500 calories - how can you complain about that? Try it! Your taste buds will thank you.

White BBQ Chicken Potatoes

1 1/2 cups shredded rotisserie chicken breast

2/3 cup canola mayonnaise

1 tbs Dijon mustard

3 tbs white vinegar

1/2 tsp sugar

1/4 tsp salt

2 tsp black pepper

2 garlic cloves, minced

3 tbs pickle relish

4 6oz baking potatoes

2 tbs scallions (green onions), chopped*

*optional

Pre-heat your oven to 450 degrees. Wash baking potatoes and pat dry. Pierce each potato a couple times with a fork and spray lightly with cooking spray. Bake in pre-heated oven for 50 minutes. 

When potatoes are done in the oven, remove from heat and allow to cool for 10 minutes. While potatoes are cooling, mix mayonnaise, mustard, white vinegar, sugar, salt, black pepper and garlic in a small bowl until blended. Add shredded chicken and relish and mix together until chicken is coated. 

 After the potatoes have cooled for 10 minutes, slice them down the middle. Push potatoes lightly on either side to open them up, and add the chicken mixture. Sprinkle with green onions, if desired. Serve immediately.

This recipe will serve four; however, since I typically only cook for two during the week, I bought all of the ingredients and then halved the recipe. This way, I was able enjoy this dish for more than one night...and after I tried it, I was definitely glad I did! It really is amazing, and I'm already planning to make it again. Until next time...

Cheers!