NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

1 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tbsp Green onions

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Place the potato wedges in an air fryer basket and cook at 400°F for 15-20 minutes, shaking halfway through, until golden and crisp.

• 3

  While the potatoes cook, grill the chicken breast over medium heat until it reaches an internal temperature of 165°F, then dice into small cubes.

• 4

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

• 5

  Arrange the crispy potato wedges on a heat-safe plate or tray, then layer the diced chicken, crumbled bacon, and shredded cheddar cheese on top.

• 6

  Place the loaded fries back into the air fryer or under a broiler for 1-2 minutes until the cheese is completely melted and bubbly.

• 7

  Finish the dish with a dollop of Greek yogurt as a clean sour cream swap and a sprinkle of freshly sliced green onions.