Dinner

High‑Protein Cheesy Chicken Bacon Ranch & Crispy Potatoes

Name: High-Protein Cheesy Chicken Bacon Ranch & Crispy Potatoes
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 900 g Potatoes; 900 g Chicken breast; 80 g Diced Bacon; ½ pcs Onions; 100 g Light shredded cheese; 60 ml Fat-Free Buttermilk; 120 g Greek yogurt; 50 ml BBQ-Sauce; 50 ml Light mayonnaise; 100 ml Ranch dressing; 1 ½ tsp Smoked paprika; 1 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Salt; 10 g Parsley; 1 tsp Fresh Dill; 1 tsp Olive oil; ½ tbsp Lemon juice

A meal-prep friendly high-protein skillet: seasoned chicken and crispy potatoes tossed with ranch, topped with light cheese, BBQ sauce, bacon, and parsley. Includes an optional low-calorie ranch dressing.

6

Servings

20 min

Cook time

507

Calories

49 g

Protein

Plan this recipe

Ingredients

18 items

Servings

6

900 g Potatoes
diced
900 g Chicken breast
diced
80 g Diced Bacon
½ pcs Onions
diced
100 g Light shredded cheese
60 ml Fat-Free Buttermilk
120 g Greek yogurt
low-fat
50 ml BBQ-Sauce
topping
50 ml Light mayonnaise
or light sour cream
100 ml Ranch dressing
for mixing
1 ½ tsp Smoked paprika
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Salt
10 g Parsley
finely diced; topping
1 tsp Fresh Dill
1 tsp Olive oil
½ tbsp Lemon juice

Required equipment

Stovetop
Oven

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Instructions

10 steps

Temperature

1
Peel 900 g Potatoes if desired and dice them into small cubes.
2
Toss the Potatoes with ½ tsp Olive oil, ½ tsp Garlic powder, ½ tsp Salt, ½ tsp Onion powder, and ¾ tsp Smoked paprika.
3
Bake the diced Potatoes on a baking tray in the oven at 390 °F for 30 minutes.
4
Dice 900 g Chicken breast and season it with ½ tsp Olive oil, ½ tsp Garlic powder, ½ tsp Salt, ½ tsp Onion powder and ¾ tsp Smoked paprika.
5
Heat a large non-stick pan over medium-high heat. Add the diced ½ pcs Onions and cook until lightly browned.
6
Add the 900 g Chicken breast to the pan and cook on both sides until through.
7
Remove from heat. Add the crispy Potatoes and 50 ml Ranch dressing to the pan and toss to coat.
8
Top with the 100 g Light shredded cheese and place back on the stove or in the oven until melted and golden.
9
Finish with 50 ml BBQ-Sauce, 50 ml Ranch dressing, cooked Diced Bacon, and Parsley. Divide into containers.
10
Sauce: whisk 120 g Greek yogurt, 50 ml Light mayonnaise, 60 ml Fat-Free Buttermilk, 1 tsp Fresh Dill, and ½ tbsp Lemon juice until smooth.