Chicken Bacon Ranch Potatoes Recipe


For the Potatoes:

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  • 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


  1. Preheat the Oven:
    • Preheat the oven to 400°F (200°C).
  2. 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.
  3. Prepare Chicken Bacon Mixture:
    • In a large bowl, combine the cooked and diced chicken with the crumbled turkey bacon.
  4. 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.
  5. Combine Ingredients:
    • Add the Greek yogurt mixture to the chicken and bacon mixture. Stir until well combined.
  6. 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.
  7. Optional Toppings:
    • If desired, sprinkle with a small amount of reduced-fat shredded cheddar cheese and chopped fresh chives.
  8. 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
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