NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

1 slice Uncured bacon

0.5 oz Sharp cheddar cheese

1 tbsp Plain Greek yogurt

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Green onions

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  While the potatoes roast, cook the bacon slice in a small skillet over medium heat until crisp, then drain on a paper towel and chop into small bits.

• 5

  Season the chicken breast with a pinch of salt and pepper, pan-sear until cooked through (165°F internal), and use two forks to shred it finely.

• 6

  Once the potatoes are done, pile the shredded chicken, bacon bits, and shredded cheddar cheese directly onto the wedges.

• 7

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

• 8

  Remove from the oven and garnish with a dollop of Greek yogurt and a sprinkle of freshly sliced green onions before serving.