Instructions:
Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with non-stick cooking spray.
In a large mixing bowl, combine the cubed potatoes, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss well to ensure the potatoes are evenly coated with the seasoning.
Transfer the seasoned potatoes to the prepared baking dish, spreading them out in an even layer. Bake for 20-25 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels, then crumble and set aside.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed chicken, and cook until browned and cooked through, about 4-6 minutes per side. Season with salt and pepper.
In a small bowl, mix together the ranch dressing and sour cream.
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