NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

5 oz Chicken breast

1 tsp Lime juice

0.25 tsp Cumin

0.25 tsp Chili powder

0.25 tsp Garlic powder

0.25 cup Plain non-fat Greek yogurt

0.25 cup Pico de gallo

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crisp.

• 4

  While the potatoes roast, season the chicken breast with lime juice, cumin, chili powder, and garlic powder.

• 5

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before dicing it into small, bite-sized cubes.

• 7

  Plate the crispy roasted potatoes and top them immediately with the diced chicken.

• 8

  Garnish your loaded fries with a dollop of Greek yogurt, fresh pico de gallo, and chopped cilantro before serving.