Ingredients:
For the Potatoes:
Thank you for reading this post, don't forget to subscribe!
-
4 medium-sized potatoes, washed and diced
-
1 tablespoon olive oil
-
Salt and pepper to taste
For the Chicken Bacon Mixture:
-
1 pound boneless, skinless chicken breast, cooked and diced
-
6 slices turkey bacon, cooked and crumbled
For the Greek Yogurt Ranch Dressing:
-
1 cup fat-free Greek yogurt
-
2 tablespoons light mayonnaise
-
2 tablespoons fresh chives, chopped
-
1 tablespoon dried dill
-
Salt and pepper to taste
Optional Toppings:
-
Reduced-fat shredded cheddar cheese
-
Chopped fresh chives
Instructions:
- Preheat the Oven:
- Preheat the oven to 400°F (200°C).
- Roast the Potatoes:
- Place the diced potatoes on a baking sheet lined with parchment paper.
- Drizzle olive oil over the potatoes and season with salt and pepper.
- Bake for about 25-30 minutes or until the potatoes are golden and crispy.
- Prepare Chicken Bacon Mixture:
- In a large bowl, combine the cooked and diced chicken with the crumbled turkey bacon.
- Make the Greek Yogurt Ranch Dressing:
- In a separate bowl, mix together the Greek yogurt, light mayonnaise, chopped chives, dried dill, salt, and pepper.
- Adjust seasonings to taste.
- Combine Ingredients:
- Add the Greek yogurt mixture to the chicken and bacon mixture. Stir until well combined.
- Assemble the Dish:
- Once the potatoes are done baking, remove them from the oven and transfer them to a serving dish.
- Spoon the chicken, bacon, and Greek yogurt mixture over the roasted potatoes.
- Optional Toppings:
- If desired, sprinkle with a small amount of reduced-fat shredded cheddar cheese and chopped fresh chives.
- Serve and Enjoy:
- Serve the Weight Watchers Chicken Bacon Ranch Potatoes warm and savor the delicious flavors.
Nutritional Content (Per Serving, assuming 4 servings):
- Calories: 350-400 kcal
- Protein: 30-35g
- Fat: 10-15g
- Saturated Fat: 3-5g
- Carbohydrates: 35-40g
- Sugars: 3-5g
- Fiber: 4-6g
- Cholesterol: 80-100mg
- Sodium: 600-700mg
