Ranch Chicken Poutine
This clean eating ranch chicken poutine uses natural ingredients, is low in fat, and high in nutrition!
Servings: 8
Calories: 297kcal
Cost: $10
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
Hand Cut Oven Baked Fries & Brussels sprouts
- 3-4 Russet Potatoes Large
- Avocado Oil Cooking Spray can sub olive oil if needed
- Salt & Pepper to Taste
- 1 1/2 pounds Brussels Sprouts
- 1 tablespoon Olive Oil
Ranch Chicken Poutine
- 2 pounds Chicken Breasts
- 1 cup Chicken Broth
- 3/4 teaspoon Dill
- 3/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 1 teaspoon Parsley Flakes
- 2 teaspoon Dried Chives
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Corn Starch use 2 tbsp if you want it thicker
- 1/4 cup Greek Yogurt nonfat
- 1/4 cup Light Sour Cream
- 1/2 cup Cheese Curds See Notes
Instructions
Hand Cut Oven Baked Fries
- Fill a large mixing bowl with cold water
- Wash your potatoes and trim the ends. Make slices the long way through each potato, then cut each slice into sticks the desired thickness of your fries.
- As you cut your fries, add them to your bowl of water to soak. Let fries soak anywhere from 30 min up to 2 hours.
- Wash your Brussels sprouts. Cut them in half (or quarters if they are large) and toss them on a parchment-lined baking sheet. Drizzle 1 tbsp olive oil over the veggies and toss to evenly coat. Season with salt and pepper to taste. Set aside to bake with the fries.
- Pre-heat oven to 425 degrees F. Drain the fries and thoroughly dry them with a towel.
- Arrange the fries in an even layer on a parchment lined baking sheet and spray them with avocado oil spray (or add about 1/2 tbsp oil of choice and toss the fries to evenly coat). Salt and pepper the fries to taste.
- Bake fries and veggies at 425 for 22-25 minutes, or until they are done to your liking.
Ranch Chicken Poutine
- While your fries are baking, add your chicken breasts to the pot of your Instant Pot. Pour 1 cup broth over the chicken.
- Sprinkle your dill, onion powder, garlic powder, parsley, chives, salt, and pepper evenly over the chicken. Fasten the lid to your Instant Pot and move the vent knob to sealing.
- Cook on High Pressure for 8 minutes with a natural release for 10 minutes.
- Remove the chicken from the pot. Measure out 1 tbsp of cornstarch to a small bowl, and scoop out 1/2 cup liquid from the pot. Add the liquid to the cornstarch and whisk to combine thoroughly.
- Press "Saute" on your Instant Pot. Pour the dissolved cornstarch back in and whisk to combine. Cook for 2-3 minutes or until you see your gravy starting to thicken a little bit. Turn off the pot.
- Add your Greek Yogurt and Light Sour Cream. Whisk to combine.
- Shred your chicken breasts with two forks, then add your chicken back to the pot and toss to evenly coat in your ranch gravy.
Assemble Your Poutine
- Start with a base of your crispy French fries. Scoop your chicken on top and drizzle with extra ranch gravy from the pot if desired. Top with some cheese curd crumbles and enjoy!
Video
Notes
You can usually find cheese curds in the refrigerated cheese section of larger grocery stores. If you cannot find any, feel free to sub in cubed mozzarella.
You can also make this dish with frozen french fries if you want a quick, healthy, low prep dinner.
Nutrition info will vary based on your chosen ingredients and amount of fries you make.
Nutrition
Calories: 297kcal | Carbohydrates: 25g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 615mg | Potassium: 1159mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1545IU | Vitamin C: 86mg | Calcium: 133mg | Iron: 3mg
