NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

4 oz chicken breast

2 slice sugar-free bacon

0.5 oz sharp cheddar cheese

1 tbsp green onions

2 tbsp plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Slice the Russet potato into thin wedges or fries, then toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, cook the bacon in a skillet until crisp, then chop into small bits. In the same skillet, cook the chicken breast until the internal temperature reaches 165°F, then shred or finely dice it.

• 5

  Once the fries are done, pile the shredded chicken and bacon bits on top of the potatoes and sprinkle with the shredded cheddar cheese.

• 6

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

• 7

  Remove from the oven and top with a dollop of Greek yogurt and fresh sliced green onions before serving.