3 lg Chicken Breast...boneless/skinless...about a pound each
4 lg Sweet Potatoes...peeled and chopped into 1/2 inch chunks
1 lb Bacon...chopped
2 cups Monterey Jack Cheese
1 cup Spring Onion...diced
1/4 cup Franks Red Hot Sauce
1 tbs Pepper
1 tbs Smoked Paprika
1 tbs Garlic Powder
2 tsp Salt
For Ranch Dressing, mix together:
1/3 cup Mayonnaise
1/8 cup Coconut Milk
1 tsp Parsley
1 tsp Chives
1/2 tsp Dill
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/8 tsp Salt
Brown bacon until crisp. Remove with slotted spoon and set aside.
Strain bacon fat from skillet into a large bowl. Add hot sauce, paprika, garlic powder, salt and pepper to the bowl. Mix well. Dump potatoes into the mixture and toss until potatoes are evenly coated.
Transfer potatoes to a large casserole dish and roast for 45 minutes, stirring every 10.
While potatoes are roasting, thin your chicken breast by cutting in half lengthwise. You should have 6 breasts after slicing. Cut each breast into 1/2 inch chunks and place into same bowl you had sweet potatoes in. Stir the chicken in the bowl so it gets covered with whatever spices were left in the bowl from the potatoes. Let sit and marinate until potatoes are done roasting.
Meanwhile, grab a bowl and mix together bacon, onion and cheese.
Remove potatoes from oven and lower heat to 400. Top potatoes with chunks of chicken and sprinkle bacon mixture on top of chicken. Return to oven for an additional 20 minutes or until chicken is cooked through and cheese is bubbly.