NUTRITION

SERVINGS

INGREDIENTS

0.75 medium russet potato

4 oz chicken breast

1 slice center-cut bacon

0.75 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh chives

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, uniform wedges and toss them in a bowl with avocado oil, sea salt, black pepper, and garlic powder.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.

• 4

  While the potatoes roast, pan-sear the chicken breast over medium heat until the internal temperature reaches 165°F, then shred it finely using two forks.

• 5

  Cook the bacon slice in a skillet until crisp, drain on a paper towel, and crumble into small bits.

• 6

  Once the potatoes are done, pile the shredded chicken and crumbled bacon over the wedges and sprinkle evenly with the sharp cheddar cheese.

• 7

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

• 8

  Remove from the oven and top with a dollop of Greek yogurt and a sprinkle of freshly chopped chives before serving immediately.