NUTRITION

SERVINGS

INGREDIENTS

0.75 medium Russet potato

3.5 oz Chicken breast

1.5 slice Sugar-free bacon

0.75 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Sliced green onions

PREPARATION

• 1

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

• 2

  Cut the Russet potato into thin, even wedges and toss them in a bowl with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 3

  Arrange the potato wedges in a single layer on the baking sheet, ensuring they do not overlap, and roast for 20-25 minutes until golden and crispy.

• 4

  While the potatoes are roasting, pan-sear the chicken breast over medium-high heat until the internal temperature reaches 165°F, then dice into bite-sized pieces.

• 5

  In the same pan, cook the bacon slices until they reach your desired level of crispiness, then drain on a paper towel and crumble into small bits.

• 6

  Once the potatoes are done, remove the tray from the oven and cluster the wedges together. Top them evenly with the diced chicken, crumbled bacon, and shredded cheddar cheese.

• 7

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

• 8

  Transfer the loaded fries to a plate and garnish with a dollop of Greek yogurt and a sprinkle of fresh green onions.