Chicken breasts (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Russet potatoes (1,300g)
Salt (2 tsp)
Black pepper (2 tsp)
Yellow onion (125g – chopped)
Garlic (5 cloves – crushed)
Fresh jalapeños (20g)
Servings: 17 | Sauce used per serving: 17g
Non-fat Greek yogurt (200g)
Ranch seasoning packet (1)
Cilantro (handful)
Lime juice (1 lime)
Pickled jalapeños (50g)
Milk (as needed for smoothness)
Cilantro (optional – garnish)
For the potatoes, cut into bite-sized chunks. Spray the potatoes with oil, season with the listed seasonings, add in the crush garlic cloves, roughly sliced jalapeños, and chopped onions (I keep them bite sized/larger chunks). Then place in the oven or air fryer at 450 degrees (F) until roasted to your liking.
Place your chicken tenders (or breasts) in a tray, then spray with oil and season with the seasonings listed. Then sear the chicken over medium-high heat until colored is developed on both sides. Remove once done and place to the side. If you’re using chicken breasts, feel free to dice/slice the chicken to your preference.
To make the jalapeño ranch, place everything in a blender and blend together until smooth. Optionally, you can finely dice the jalapeños and cilantro by knife and mix everything together in a bowl.
To prep/serve, lay a bed of the roasted potatoes into the containers, then layer on top your chicken, and then finish with the jalapeño ranch. Optionally, you can garnish with cilantro too. Enjoy! 🙂
The recipe for the sauce is for more than 5 servings, so feel free to use less Greek yogurt and adjust the rest accordingly – we just like having a little extra around. The macros are calculated using 85g of the jalapeño ranch for all 5 servings, or 17g used per serving (container).
