Smashed Potato Chicken

December 22, 2016

 I had to take pictures in horrible lighting thanks to it being the shortest days of the year. It really looks better than this. This recipe and the next two to follow are food for travel that I can freeze and take on our 8 day trip. I cooked food for all 8 days. I can't eat a 99% of restaurants, so this is how I travel. Yes it can be stressful but its getting less stressful the more I do it and figure out whats worth making and not.  I'm thinking of Writing a seperate post on traveling as a celiac...




  • 3 chicken breasts

  • about 2 lbs of red potatoes 

  • herds:oregano, basil, thyme, rosemary, sage, 

  • 2 tbsp garlic(minced)

  • 1 tsp salt

  • oil



  • kale or spinach(frozen)


  • Boil potatoes till soft you need enough to cover the bottom of a 9x 13 baking pan

  • Drain potatoes

  • Place Potatoes in a 9x19 baking pan

  • With a fork smash each potato one or two times to make is spread out and become more flat but do not mash them

  • Sprinkle salt some herds and drizzle oil over

  • Sprinkle Frozen veggie of choice or leave out

  • With a knife slice strips off of the chicken breasts about 1/4 in

  • Lay the chicken over the potatoes

  • Cover chicken with herbs and garlic

Bake at 375ºF for 25-30 minutes

(It really depends on how thick your chicken is sliced)

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