NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

2 slice Center-cut bacon

0.5 oz Sharp cheddar cheese

2 tbsp Plain non-fat Greek yogurt

1 tsp Extra virgin 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 air fryer to 400°F.

• 2

  Slice the Russet potato into thin uniform 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 in the air fryer basket and cook for 15-20 minutes, shaking halfway through, until golden and crisp.

• 4

  While the potatoes are cooking, pan-fry the bacon over medium heat until crispy, then drain on a paper towel and crumble into small pieces.

• 5

  Once the fries are done, top them with the cooked shredded chicken and cheddar cheese, then return to the air fryer for 1-2 minutes until the cheese is fully melted.

• 6

  Transfer the loaded fries to a plate and garnish with a dollop of Greek yogurt, the bacon crumbles, and sliced green onions.