Description
A quick and satisfying low-carb bowl featuring chicken, crispy bacon, fresh vegetables, and ranch dressing, perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (3-4 breasts)
- 8 oz thick-cut bacon
- 0.5 cup ranch dressing
- 2 cups fresh spinach (organic if possible)
- 1 cup cherry tomatoes (halved)
- 1 cup shredded cheddar cheese
- 3 green onions (chopped)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 cup sour cream (optional)
Instructions
- Cook the thick-cut bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and drain on paper towels.
- In the same skillet, add the seasoned boneless chicken breasts. Cook for 6–7 minutes per side until browned and cooked through, reaching an internal temperature of 165°F.
- While the chicken cooks, sprinkle with garlic powder and smoked paprika for depth.
- Add fresh spinach and halved cherry tomatoes to the skillet; sauté until the spinach wilts, about 2–3 minutes.
- Slice the chicken and return it to the skillet with the crispy bacon. Drizzle ranch dressing over everything and stir gently to combine.
- Serve in bowls topped with shredded cheddar cheese and chopped green onions.
Notes
For variations, try spicy ranch, Mediterranean, or veggie-forward options. Ensure ranch is low-carb for keto diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American