About the Recipe
Ingredients
6 boneless skinless chicken tenderloins
Garlic Parmesan seasoning (or use the seasoning that comes with the potatoes)
2 cups diced red potatoes - I like using Little Potato Company
1/2 onion sliced thin and caramelized
3 T bacon bits
3 T Pepper Jack Cheese
Sauce:
5 oz Plain Greek Yogurt
2 T ranch seasoning
Water or milk to thin to a sauce consistency
Preparation
Dice potatoes into evenly sized cubes. Mist with olive oil, season with salt & pepper, and air fry @ 400°F for 10 minutes. Shake and fry for 5-10 more minutes or until crisp.
Prepare chicken, season both sides with the seasoning packet and paprika, and air fry @ 400°F for 5 minutes per side. Remove from air fryer and let rest on a cutting board before slicing.
If adding veggies, add sliced veggies to a skillet misted with oil on medium heat. Let them sauté until soft.
For the sauce, mix together the listed ingredients.
Assemble in 3 bowls in this order:
Diced/cooked potatoes divided evenly amongst 3 bowls.
Add sliced chicken on top (2 tenderloins per bowl).
Sautéed veggies.
Drizzle with sauce, add bacon & cheese.
After heating to melt cheese, add crispy onions.