Ultimate Ranch  Chicken Poutine

This healthy twist on a classic comfort food is going to be your family's new favorite dinner recipe!

You will need russet potatoes, brussels sprouts (or veggie of choice), chicken breasts, broth, sour cream & greek yogurt, and seasonings and spices.

1. Gather Ingredients

Wash potatoes and make slices the long way about 1/3 inch thick. Cut your slices into fries. Put in a bowl of water to soak.

2. Prep Fries

Wash veggies, then halve or quarter them. Toss them onto a baking sheet with a little olive oil. Season with salt & pepper to taste.

3. Prep Veggies

Drain your fries and dry them. Arrange in an even layer on a baking sheet and spray with avocado oil cooking spray. Bake at 425 for 25 minutes.

4. Drain & Dry Fries

Into an Instant Pot or pressure cooker, add 1 cup chicken broth plus your ranch seasonings & spices. Whisk to combine, then nestle your chicken breasts into the liquid.

5. Prep Ranch Chicken

Place the lid and turn the vent to "Seal". Cook on high pressure for 8 minutes with a 10 minute natural release.

6. Cook Ranch Chicken

When the chicken is finished cooking, remove it from the pot and shred with a fork. Set aside until you finish the gravy.

7. Shred Chicken

Add 1-2 tbsp cornstarch to a little bowl. Scoop out 1/2 cup of the juices from the Instant Pot and add it to the bowl of cornstarch.

8. Make Gravy

Add the cornstarch liquid back to the pot and whisk to combine. Turn your Instant Pot on to the Saute setting.Bring to a low boil and let it simmer for 2-3 minutes.

9. Cook Gravy

Turn off your Instant Pot. Add your light sour cream and nonfat greek yogurt. Whisk to combine.

10. Add Dairy

Add chicken back to the pot and toss to coat in the gravy. Check on your fries and veggies--remove from oven when tender and golden brown.

11. Add Chicken Back

Start with a base of crispy fries. Add some roasted veggies, and then top with ranch chicken gravy. Enjoy!

12. Plate your Poutine