NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

5 oz Chicken breast

0 slice Center-cut bacon

1 tbsp Sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Wash the potato and slice it into thin, uniform fries or wedges to ensure even cooking.

• 3

  In a bowl, toss the potato slices with olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and crispy.

• 5

  While the potatoes roast, cook the chicken breast until it reaches an internal temperature of 165°F, then shred it finely with two forks.

• 6

  Cook the center-cut bacon in a skillet until crisp, then drain on a paper towel and crumble into small pieces.

• 7

  Once the fries are done, pile the shredded chicken, crumbled bacon, and shredded cheddar cheese over the top.

• 8

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

• 9

  Garnish the loaded fries with a dollop of Greek yogurt and a sprinkle of sliced green onions before serving warm.