• 8 oz Boneless Skinless Chicken Breast cubed
• 15 oz can New Potatoes drained
• 1 tsp (5g) Olive Oil
• 1 tsp Lawry's Seasoned Salt or your choice of seasoning blend
• 1/8 tsp Black Pepper optional
• 1/4 tsp Paprika optional
• 3/8 C (42g) Reduced Fat Shredded Cheddar
• 4 slices Precooked Bacon cut into thin strips

Instructions

1. Cut the chicken into bite size pieces and add to a large bowl.
2. Open and drain the can of potatoes. Use a knife to cut the potatoes into small cubes before adding to the chicken. (You can also use sliced new potatoes to skip this step.)
3. Add the olive oil and spices to the bowl and stir to fully coat the chicken and potatoes
4. Add the chicken and potatoes to the air fryer basket in an even layer. 
5. Cook for 10 minutes at 400 degrees or until the chicken is fully cooked. 
6. Add the shredded cheese and bacon strips on top of the cooked chicken and potatoes and cook for an additional 3-5 minutes or until the cheese melts and bacon is crispy. (You can transfer the chicken and potatoes to a barrel pan, air fryer safe dish, or line your basket with aluminum foil to keep everything together.) 
7. Top with plain fat free Greek yogurt or light sour cream, jalapeño peppers, green onion, or other toppings, if desired.