Chicken Bacon Ranch Smash & Scoop

Ingredients

• 6 hard-boiled eggs
• 250 g chicken breast (Slice breasts in half and air-fry at 200°C for 12–15 minutes.)
• 80 g 0% Greek yogurt
• 100 g light mayonnaise
• 5 rashers bacon (Of choice; creator used Lidl streaky bacon.)
• 2 tbsp Parmesan
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley (Chopped.)
• 2 tbsp chives (Chopped.)
• garlic powder (To taste; roughly 1/2–1 tsp.)
• onion powder (To taste; roughly 1/2–1 tsp.)
• black pepper (To taste; roughly 1/2–1 tsp.)
• 0.5 tsp salt (To taste; roughly 1/2 tsp.)

Steps

1. 1

   Slice the chicken breasts in half, then air-fry at 200°C for 12–15 minutes.

2. 2

   Put the hard-boiled eggs, cooked chicken, Greek yogurt, light mayonnaise, bacon, Parmesan, Dijon mustard, parsley, chives, garlic powder, onion powder, black pepper, and salt into one bowl.

3. 3

   Mash everything together in the bowl with a pizza cutter until combined.

4. 4

   Scoop the mixture into your preferred storage tub and store it in the fridge. Serve by scooping onto something of your choice; the creator's favorite is a crusty slice of sourdough.

Notes

The description gives no method for cooking the bacon or hard-boiling the eggs, so those preparation details are not specified here. No refrigeration duration is stated. The source lists 250 g chicken breast (or two breasts) and says the nutrition per serving is 260 calories, 34 g protein, 4 g carbohydrates, and 12 g fat; estimated ingredient nutrition may not match the creator's figures.

Nutrition per serving

• high-protein
• meal-prep
• snack
• no-fuss
• refrigerated