Скачать или смотреть Chicken Bacon & Crispy Potato Bowl with Avocado Ranch 🔽

571 Cal | 55g P | 48g Carb | 16g F

Chicken, bacon and avocado ranch. Is there a better combination??

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Served in 2½ cup (600 ml) glass containers, link in bio

Servings: 4

🥓 Ingredients
-1¾ lb (800 g) chicken breast (boneless, skinless, diced into 1 in/2.5 cm pieces)
-1 egg (beaten)
-2 lbs (1 kg) lotatoes/Carisma low-carb potatoes

Chicken Coating
-½ cup (60 g) all-purpose flour
-2 tbsp (16 g) cornstarch
-1 tsp each of baking powder, onion powder, garlic powder, salt
-2 tsp each of paprika, dried parsley

Avocado Ranch Sauce
-½ cup (130 g) Greek yogurt (non-fat)
-1 tbsp (15 g) ranch seasoning mix (Mingle in NZ/Aus)
-1 tsp lemon juice
-3 tbsp (42 g) milk (preferred milk type)
-½ avocado

Assemble
-8 slices bacon (reduced fat or thin slice)

👨‍🍳 Instructions
-Preheat oven to 400°F. Pat chicken dry to make sure coating sticks
-Coat cubed chicken in beaten egg
-Add to seasoning mix, shake until coated in a large container or bag
-Spray with oil, then bake (18-22 min) or air fry (12-15 min). Flip halfway.

Potatoes: Cut into ½-inch cubes, season, spray with oil, roast 25-30 min, flipping halfway

Bacon: Cook until crispy in skillet (medium heat) or microwave (5-7 min wrapped in paper towels)

Avocado Ranch: Blend Greek yogurt, ranch seasoning, milk, avocado, and lemon juice. Adjust seasoning to taste

Assembly: Portion chicken and potatoes into containers. Add green onions. Store sauce separately

Storage:
-Fridge: Keep the sauce separate, 3-4 days
-Freezer: Chicken/potatoes 2 months (don’t freeze sauce)

Reheat:
-Oven: 350 F (180 C) , 10-12 min, Air Fryer: 375 F (190 C) 3-4 min
-Microwave: 1-2 min (less crispy)

Subs
-Low-carb: Use cauliflower (rice/florets)
-Regular potatoes: Use 1 lb (453 g) for similar macros

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