Ingredients:

  • 2 lbs Russet potatoes, scrubbed and diced into 1/2-inch cubes
  • 2 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1.5 lbs Boneless skinless chicken breasts, cut into 1-inch pieces
  • 6 slices Center-cut bacon, cooked and crumbled
  • 1.5 cups Sharp cheddar cheese, shredded
  • 1/4 cup Fresh chives, thinly sliced
  • 1/2 cup Plain Greek yogurt
  • 1/4 cup Low-sodium chicken broth
  • 2 tbsp Hidden Valley Ranch seasoning mix
  • 1 tsp Garlic powder
  • 1/2 tsp Dried parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the diced potatoes with avocado oil, smoked paprika, sea salt, and black pepper until evenly coated.
  3. Spread the potatoes in an even layer in a 9x13 inch baking dish. Roast for 25–30 minutes, tossing once halfway through, until edges are golden and crisp.
  4. While potatoes roast, whisk together the Greek yogurt, chicken broth, ranch seasoning, garlic powder, and dried parsley in a bowl to create the emulsion.
  5. Toss the raw chicken pieces into the ranch binder mixture until well coated.
  6. Remove the baking dish from the oven. Carefully fold the chicken and ranch mixture into the hot roasted potatoes.
  7. Top the mixture with shredded cheddar cheese and crumbled bacon slices.
  8. Return the dish to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F.
  9. Garnish with fresh chives or green onions before serving.