NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

5 oz Chicken breast

1 slice Nitrate-free bacon

0.5 oz Sharp cheddar cheese

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Green onions

0.5 cup Bell peppers

PREPARATION

• 1

  Preheat air fryer to 400°F (200°C).

• 2

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

• 3

  Place the potato wedges in the air fryer basket in a single layer and cook for 15-18 minutes, shaking halfway through, until golden and crisp.

• 4

  While potatoes cook, dice the chicken breast and bell peppers. Cook the bacon slice in a non-stick skillet over medium heat until crispy, then remove and crumble.

• 5

  In the same skillet, sauté the chicken and bell peppers in the remaining bacon fat until the chicken is cooked through and lightly browned.

• 6

  Arrange the crispy potato wedges on a plate or oven-safe dish. Top with the sautéed chicken and peppers.

• 7

  Sprinkle the shredded cheddar cheese and crumbled bacon over the top.

• 8

  Place under a broiler for 1-2 minutes until the cheese is bubbly and melted.

• 9

  Garnish with sliced green onions and serve immediately.