Ingredients:
- 4 medium-sized potatoes, washed and diced
- 1 pound boneless, skinless chicken breast, cooked and diced
- 6 slices turkey bacon, cooked and crumbled
- 1 cup fat-free Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons fresh chives, chopped
- 1 tablespoon dried dill
- Salt and pepper to taste
- Reduced-fat shredded cheddar cheese (optional, for topping)
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the diced potatoes on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Bake for about 25-30 minutes or until the potatoes are golden and crispy.
- In a large bowl, combine the cooked and diced chicken with the crumbled turkey bacon.
- In a separate bowl, mix together the Greek yogurt, light mayonnaise, chopped chives, dried dill, salt, and pepper. Adjust seasonings to taste.
- Add the Greek yogurt mixture to the chicken and bacon mixture. Stir until well combined.
- 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.
- If desired, sprinkle with a small amount of reduced-fat shredded cheddar cheese.
- Serve the W/W Chicken Bacon Ranch Potatoes warm and enjoy!