NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

3 oz Chicken breast

2 slices Center-cut bacon

0.75 oz Sharp cheddar cheese

2 tbsp Nonfat Greek yogurt

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  While the potatoes roast, cook the bacon in a skillet until crisp, then crumble into small pieces and shred the pre-cooked chicken breast.

• 6

  Remove the fries from the oven and pile the shredded chicken, crumbled bacon, and shredded cheddar cheese on top.

• 7

  Return the tray to the oven for 3 to 5 minutes 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 chives before serving.