Ingredients

Protein & Base

NutritionSortLoading...
Loading...

4.2 lb raw skinless chicken breast, cubed

8 medium russet potatoes, cubed (about 6–7 cups)

13 slices of bacon

1 shallot, diced (about ¼ cup)

Select allAdd

SortLoading...
Loading...

Blender Queso

2 ¼ cups fat-free cottage cheese

⅓ cup nacho cheese dip

3 oz. reduced-fat cream cheese

2 ½ cups reduced-fat shredded cheddar

2 tablespoons Kraft mac & cheese powder

⅓–½ cup salsa verde (optional)

Select allAdd

SortLoading...
Loading...

Chicken Seasoning

1 tablespoon garlic powder

1 tablespoon Italian seasoning

1 tablespoon paprika

1 packet ranch seasoning

Salt and pepper to taste

Select allAdd

SortLoading...
Loading...

Optional Ranch Drizzle

1 cup nonfat Greek yogurt

2–3 tablespoons light mayo

1–2 teaspoons ranch seasoning

Select allAdd

Instructions

1. Cook the Potatoes

2. Bring a large pot of salted water to a boil.

3. Add cubed potatoes and cook until just fork-tender.

4. Drain well and lightly season with salt.

5. Air fry at 400°F for 12–18 minutes, shaking halfway, until crispy and golden.

   Set aside.

6. Cook the Chicken

7. In a large bowl, toss cubed chicken with garlic powder, Italian seasoning, paprika, ranch seasoning, salt, and pepper.

8. Heat a large skillet over medium-high heat.

9. Add chicken and diced shallot in a single layer.

10. Cook 6–8 minutes, turning occasionally, until golden and fully cooked (internal temp 165°F).

11. Remove from heat and chop into bite-sized pieces if needed.

    Do not overcrowd the pan. Cook in batches if necessary.

12. Cook the Bacon

13. Cook bacon in a skillet over medium heat until crispy.

14. Transfer to a paper towel-lined plate.

15. Chop into small pieces once cooled.

16. Make the Blender Queso

17. Add cottage cheese, cream cheese, nacho cheese dip, shredded cheddar, mac & cheese powder, and salsa verde (if using) to a blender.

18. Blend until completely smooth.

19. Heat gently in a saucepan over low heat, stirring until thick and creamy.

20. Make the Ranch Drizzle (Optional)

21. In a small bowl, mix Greek yogurt, light mayo, and ranch seasoning.

22. Stir until smooth and pourable.

Assemble the Bowls

Divide evenly into 11 containers:

1. Crispy potatoes

2. Ranch-seasoned chicken

3. Queso sauce

4. Chopped bacon

5. Optional spinach

6. Optional ranch drizzle

Store in airtight containers in the fridge up to 4 days. Reheat before serving.