NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

1 slice Center-cut bacon

0.75 oz Sharp cheddar cheese

0.5 tbsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Wash and scrub the Russet potato, then slice it into thin, uniform wedges.

• 3

  In a large bowl, toss the potato wedges with avocado oil, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet, ensuring they do not overlap to maximize crispiness.

• 5

  Bake for 20-25 minutes, flipping halfway through, until the edges are golden brown and the centers are tender.

• 6

  While the potatoes roast, cook the chicken breast and bacon in a skillet over medium heat until fully cooked. Shred the chicken with two forks and crumble the bacon into small pieces.

• 7

  Remove the fries from the oven and pile the shredded chicken and crumbled bacon on top.

• 8

  Sprinkle the shredded sharp cheddar cheese over the chicken and bacon layer.

• 9

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

• 10

  Garnish with freshly sliced green onions and serve immediately while hot.