NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

1 slice Center-cut bacon

0.75 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

2 tbsp Plain nonfat Greek yogurt

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin wedges and toss in a bowl with olive oil, sea salt, black pepper, and garlic powder.

• 3

  Arrange the wedges in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, grill or pan-sear the chicken breast until it reaches an internal temperature of 165°F, then dice it into small cubes.

• 5

  Cook the center-cut bacon in a skillet until crisp, then drain on a paper towel and crumble.

• 6

  Remove the potatoes from the oven and pile the diced chicken, crumbled bacon, and shredded cheddar cheese on top.

• 7

  Return the tray to the oven for 2-3 minutes until the cheese is completely melted and bubbling.

• 8

  Garnish with a dollop of nonfat Greek yogurt and fresh green onions before serving.