Olive Oil: I used extra virgin olive oil, but you can use whichever vegetable oil you prefer (sunflower oil, canola oil, coconut oil, avocado oil, etc). You may also use nonstick cooking spray or dairy-free butter if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter if you prefer.

Potatoes: I like using russet potatoes, but feel free to use whichever potatoes you prefer.

Chicken: I used skinless boneless chicken breast, but you may also use skinless boneless chicken thighs instead.

Mayonnaise: Any mayonnaise will work.

Condiments: For seasoning, I’ve used salt, ground black pepper, and a mix of dried herbs (such as dried oregano, dried basil, and dried thyme). If you wish, you can also add other condiments such as ground paprika or red chili pepper flakes if you want a little kick of heat.

Cheese: To keep this recipe dairy-free, I’ve used shredded dairy-free cheese (dairy-free cheddar cheese or dairy-free mozzarella will work). However, if you are not lactose-intolerant, go ahead and use regular cheddar cheese or mozzarella cheese instead.

Storing: To store, place the cooled chicken potato bake in an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warm before serving.