Directions
- 1Rinse and cube three medium russet potatoes.
- 2Wash the cubed potatoes.
- 3Dry off the potatoes with a blow dryer or towel.
- 4Add olive oil, paprika, salt, pepper, and garlic powder to the potatoes and mix.
- 5Air fry the potatoes at 400°F for 30 minutes.
- 6Place center-cut bacon on a baking sheet and bake in the oven at 400°F for approximately 30 minutes.
- 7Once done, chop the bacon up.
- 8Season two pounds of cubed chicken breast with paprika, salt, pepper, and garlic powder.
- 9Cook the chicken until golden brown or internal temperature reaches 165°F.
- 10Add Frank's Red Hot Buffalo Sauce, 60g reduced-fat cream cheese, and low-calorie buffalo sauce to the cooked chicken.
- 11Mix well until it comes out looking like a cheesy buffalo sauce.
- 12Add the chicken to a large bowl.
- 13Add the 14 slices of chopped center-cut bacon to the bowl.
- 14Add 250g of reduced-fat cheddar and mozzarella cheeses to the bowl and mix well.
- 15Serve the buffalo chicken and bacon mixture over the air-fried potatoes.
- 16Drizzle with ranch dressing.
- 17Portion the meal into containers for meal prep.
- 18Store the meal prep containers in the freezer.
Ingredients
- 3 medium russet potatoes
- olive oil
- paprika
- salt
- pepper
- garlic powder
- 14 slices center-cut bacon
- 2 pounds cubed chicken breast
- 1 cup Frank’s Red Hot Buffalo Sauce
- 60 g reduced-fat cream cheese
- 120 g reduced-fat cheddar
- 120 g reduced-fat mozzarella
Equipment
knifepotato cuberbowlair fryerbaking sheetovenpantongs
Tips
- Make sure to wash the potatoes first.
- Dry potatoes well with a blow dryer or towel after rinsing.
- Cook chicken until golden brown or internal temperature reaches 165°F.
- This recipe makes six servings and is perfect for 2-3 days in the fridge or can be frozen for later.
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