Garlic Chicken Bacon Potato Bowls

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  3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  908 g Potato, White, Boiled, No Skin
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  1.3 lbs Bacon
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  1 cup Greek Yogurt (Nonfat)

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

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  150 g Cottage Cheese (2%)

  1% or 2% small-curd cottage cheese. Good Cultures or Daisy brand.

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  50 g Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  7 g Garlic powder
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  0.5 cup Skim Milk

Instructions

1. 1Cut the white potatoes into ½-inch cubes, spread on a baking sheet, and bake at 400°F for 25–30 minutes, stirring halfway through, until golden brown and fork-tender.
2. 2While potatoes roast, cut the pork bacon into ½-inch pieces, spread on a separate baking sheet, and bake at 400°F for 15–18 minutes, stirring once, until crispy and browned; drain on paper towels.
3. 3Pat the chicken breast dry, season with garlic powder and black pepper, arrange on a third baking sheet, and bake at 375°F for 18–22 minutes until internal temperature reaches 165°F and no longer pink inside.
4. 4Once chicken is cool enough to handle, chop into bite-sized pieces.
5. 5Combine the nonfat Greek yogurt, cottage cheese, grated Parmesan, skim milk, and any remaining garlic powder in a blender until smooth and creamy.
6. 6In a large bowl, fold together the chopped chicken, cooked bacon, roasted potatoes, and sauce until evenly coated.
7. 7Divide the mixture evenly into 6 airtight containers while still warm, seal, and refrigerate until ready to serve.