Chicken Bacon Ranch Fries

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  Bacon, Pork
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  Potato, Russet, Baked, Flesh Only
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic powder(6g)
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  Onion powder(6g)
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  Dill, Fresh(3g)
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  1/2 teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)
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  Chicken Breast, Grilled(240g)
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  Greek Yogurt Ranch Dip, Prepared(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Cheddar Cheese(60g)
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  Mozzarella Cheese(60g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Chives, Fresh

Instructions

1. 1Peel and cut the russet potatoes into ¼-inch-thick fries, then toss in a large bowl with the olive oil, garlic powder, onion powder, fresh dill, cayenne pepper, salt, and pepper until evenly coated.
2. 2Spread the coated potatoes in a single layer on a baking sheet and bake at 425°F for 15 minutes, then flip with a spatula and bake for another 10–15 minutes over medium-high heat until lightly golden and crisp at the edges.
3. 3While the potatoes bake, heat the Greek yogurt ranch dip in a microwave-safe bowl in 30-second intervals or in a small saucepan over low heat, stirring occasionally, until warm and pourable (about 2–3 minutes total).
4. 4Toss the cooked chicken breast (chopped or shredded) with the warm ranch dip until fully coated.
5. 5Remove the baked fries from the oven and distribute evenly across the sheet, then top with the ranch-coated chicken, sharp cheddar, and part-skim mozzarella.
6. 6Return to the oven at 425°F for 3–5 minutes until the cheese is melted and bubbly.
7. 7Top with the cooked bacon (chopped) and fresh chives, then divide evenly into 4 airtight containers while hot.
8. 8Allow to cool slightly before sealing containers; refrigerate for up to 3 days and reheat in a 350°F oven for 5–7 minutes until warmed through.