Chicken Bacon Ranch Potato Bowls

• portions: Recipe makes 6 bowls
• temps total: 32 minutes

Ingrédients

32 oz. chicken

3 russet potatoes

1 cup broccoli

120 g reduced fat cheese

8 slices center cut bacon

For the Ranch Dressing:

300 g fat-free cottage cheese

3 garlic cloves

30 ml fat-free Fairlife milk

Ranch seasoning

Onion powder

Seasonings:

Cajun

Paprika

Ranch seasoning

Garlic powder

Salt

Pepper

Instructions

Step 1: Prepare the Potatoes

Wash and cube the russet potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and paprika.

Step 2: Air Fry the Potatoes

Preheat your air fryer to 400°F (200°C). Place the cubed potatoes in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy.

Step 3: Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then chop into pieces.

Step 4: Cook the Chicken

Season the chicken with Cajun, garlic powder, salt, and pepper. In the same skillet, cook the chicken over medium heat until fully cooked (about 7-10 minutes per side). Shred or chop the chicken once cooked.

Step 5: Steam the Broccoli

In a pot with a steamer basket, add water and bring to a boil. Add the broccoli and steam for about 5-7 minutes until tender.

Step 6: Make the Ranch Dressing

In a blender, combine the fat-free cottage cheese, garlic cloves, Fairlife milk, ranch seasoning, and onion powder. Blend until smooth and creamy. Adjust seasoning to taste.

Step 7: Assemble the Bowls

In a bowl, layer the air-fried potatoes, shredded chicken, steamed broccoli, chopped bacon, and reduced fat cheese. Drizzle with ranch dressing before serving. Enjoy!