Zero-Point Weight Watchers Chicken Bacon Ranch Potato Bake Recipe
This Zero-Point Weight Watchers Chicken Bacon Ranch Potato Bake delivers all the flavor of an indulgent casserole — golden potatoes, tender chicken, tangy ranch, and smoky bacon — while staying aligned with WW goals. It’s a weeknight-friendly, family-approved dish that proves comfort food and point-conscious eating can happily coexist.
Ingredients
- 2 skinless boneless chicken breasts ≈500 g, cubed
- 3 medium potatoes diced (≈600 g)
- 4 slices turkey bacon cooked & chopped
- 3/4 cup fat-free Greek yogurt
- 2 tbsp light ranch dressing or 1½ tbsp ranch seasoning
- 1/4 cup reduced-fat shredded cheddar optional
- 1 tsp garlic powder 1 tsp onion powder, 1 tsp dried parsley, ½ tsp smoked paprika
- Salt & pepper to taste
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Mist a 9x13-inch dish with cooking spray.
- Dice potatoes (1-inch), pat dry. Par-roast at 400°F for 15–20 minutes until edges brown.
- Season and cook cubed chicken in a nonstick skillet (6–8 minutes) until done; set aside.
- Cook turkey bacon until crisp; chop and reserve a small amount for topping.
- Mix yogurt, light ranch, and dry seasonings in a bowl.
- Combine roasted potatoes, chicken, and most bacon in the baking dish. Pour sauce over and fold gently.
- Top with reduced-fat cheddar if using. Bake at 375°F (190°C) for 15–20 minutes until heated through. Rest 5 minutes and serve.