Enjoy a delicious and nutritious Chicken Bacon Ranch and Veggies dish that’s perfect for those following a Keto or Whole30 diet. This meal is packed with savory flavors, combining tender chicken, crispy bacon, and fresh vegetables all tossed in a creamy ranch dressing. It’s perfect for a quick weeknight dinner or a meal prep option.
Why You’ll Love This Chicken Bacon Ranch
- Healthy & Nutritious: Keto and Whole30 compliant, packed with protein and veggies.
- Flavorful: A savory blend of chicken, bacon, and ranch with a touch of garlic and herbs.
- Quick & Easy: Simple steps make this recipe ideal for busy nights.
- Versatile: Perfect as a main dish or served over salads, in wraps, or with a side of cauliflower rice.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, chopped
- 1 tbsp olive oil
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/2 cup ranch dressing (Keto or Whole30 compliant)
- Salt and pepper to taste
MORE RECIPES: French Onion Chicken & Spaghetti with Roasted Eggplant Purée
Instructions
- Prep and Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the skillet.
- Cook Chicken: Add the olive oil to the skillet with the bacon grease. Season the chicken with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through about 6-8 minutes.
- Sauté Vegetables: Add the broccoli, bell peppers, cherry tomatoes, and red onion to the skillet. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
- Combine Ingredients: Return the bacon to the skillet and stir in the ranch dressing, dried dill, and dried parsley. Mix until everything is well combined and heated through.
- Season and Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Serving Suggestions
- Serve over a bed of cauliflower rice for a low-carb meal.
- Pair with a side salad for a complete meal.
- Use as a filling for lettuce wraps.
How to Store Chicken Bacon Ranch
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Reheat in the microwave or on the stovetop until warm.
Additional Tips
- Substitutions: Use turkey bacon for a leaner option or add different veggies like zucchini or spinach.
- Troubleshooting: If the dish becomes too dry, add a splash of chicken broth or extra ranch dressing.
Chicken Bacon Ranch and Veggies (Keto, Whole30)
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes350
kcalIngredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices of bacon, chopped
1 tbsp olive oil
1 cup broccoli florets
1 cup bell peppers, sliced
1/2 cup cherry tomatoes, halved
1/2 red onion, sliced
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1/2 cup ranch dressing (Keto or Whole30 compliant)
Salt and pepper to taste
Directions
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the skillet.
- Add the olive oil to the skillet with the bacon grease. Season the chicken with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through about 6-8 minutes.
- Add the broccoli, bell peppers, cherry tomatoes, and red onion to the skillet. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
- Return the bacon to the skillet and stir in the ranch dressing, dried dill, and dried parsley. Mix until everything is well combined and heated through.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
