Poutine without the fat bomb: oven-baked fries topped with chopped chicken and a buffalo-ranch sauce built on Greek yogurt. It’s messy pub food that still comes to 40g of protein for 383 calories.

Chopping the chicken fine lets it settle into the fries so every forkful gets some.

Ingredients

  • For the fries
  • Potatoes — 3 medium, ~150 g each [P 12 C 78 F 0]
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper — to taste
  • For the chicken
  • Chicken breast — 2, ~180 g each raw [P 74 C 0 F 8]
  • Olive oil — 1 tsp (or spray)
  • Salt, pepper, paprika, onion powder, garlic powder — to taste
  • For the buffalo ranch sauce
  • Fat-free plain Greek yogurt — 2 tbsp [P 2 C 2 F 0]
  • Light mayo or Miracle Whip — 1 tbsp [P 0 C 1 F 4]
  • Hot sauce — 2 tbsp (Frank’s Red Hot)
  • Dry dill — ½ tsp
  • Onion powder, garlic powder — to taste
  • Water — 2–3 tbsp (to thin the sauce)

Method

  1. Roast the fries. Heat oven to 450°F / 230°C. Cut the potatoes into 1-inch fries, toss with the olive oil, salt and pepper, and bake 30 minutes until golden.
  2. Cook the chicken. Season the breasts with the oil and spices and pan-cook 6 minutes a side until done, then chop very fine.
  3. Mix the sauce. Combine the yogurt, mayo, hot sauce, dill, onion powder and garlic powder, thinning with water to a drizzle.
  4. Plate. Top the fries with chopped chicken and buffalo-ranch sauce.

What to eat it with

  • Steamed peas or corn — a veg side and extra hot sauce.
  • Diced raw carrot and celery — for a classic pub-style crunch.
  • Extra hot sauce — on top.

Variations

  • Spicier: more hot sauce or a hotter one.
  • Cheesy: a little low-fat cheese melted over (adds calories).
  • Sweet potato fries: swap the potato.

Honest notes

  • Fibre: about 4g a serving, from the potato skins.
  • Chicken weight: written for ~180g raw breasts — see [Baked Chicken Breast] for the weight note that applies chapter-wide.
  • Macros: reconcile with the per-serving 383 cal / 40g protein listed; no correction needed.