NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

2 slice Bacon

0.5 oz Sharp cheddar cheese

0.25 cup Nonfat Greek yogurt

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

  Slice the potato into thin fries and dice the chicken breast into small, uniform bite-sized pieces.

• 3

  In a bowl, toss the potato and chicken with avocado oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are golden and crispy.

• 5

  While the fries roast, cook the bacon in a skillet over medium heat until crisp, then drain and crumble into small pieces.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, onion powder, dried dill, and the remaining salt and pepper to create the ranch.

• 7

  Remove the tray from the oven, sprinkle the shredded cheddar and bacon crumbles over the hot fries and chicken, and return to the oven for 2 minutes to melt the cheese.

• 8

  Drizzle the herb ranch over the top and garnish with fresh chives before serving immediately.