Description
A delicious low-carb bowl packed with tender chicken, crispy bacon, and roasted veggies tossed in a flavorful homemade ranch dressing. Perfect for keto or anyone looking for a wholesome, satisfying meal.
Ingredients
For the Bowl:
-
2 lbs chicken breast, cut into bite-size pieces
-
4 slices bacon, cooked and chopped
-
½ cup homemade ranch dressing (for drizzle)
-
2 tablespoons avocado oil
-
1 large zucchini, quartered
-
1 large yellow squash, quartered
-
2 cups Brussels sprouts, quartered
-
½ yellow onion, sliced
Dry Ranch Seasoning:
-
½ to 1 teaspoon salt (to taste)
-
1 ½ tablespoons dill weed (add more if desired)
-
1 tablespoon dried parsley
-
1 tablespoon dried chives
-
½ teaspoon onion powder
-
1 teaspoon garlic powder
-
½ teaspoon cracked black pepper
-
Optional: substitute with 1 packet of your favorite ranch seasoning
Instructions
-
Preheat oven to 400°F (200°C).
-
Toss zucchini, yellow squash, Brussels sprouts, and sliced onion with 1 tablespoon avocado oil and half of the dry ranch seasoning. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
-
Meanwhile, heat remaining avocado oil in a large skillet over medium-high heat. Season chicken with remaining dry ranch seasoning. Cook chicken pieces until browned and cooked through, about 8-10 minutes.
-
Cook bacon separately until crisp, then chop into bite-size pieces.
-
Assemble bowls by layering roasted vegetables, cooked chicken, and bacon. Drizzle with homemade ranch dressing.
- Serve immediately and enjoy!
Notes
Feel free to swap vegetables based on preference or seasonality. For extra creaminess, add sliced avocado or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American