Yield: 2
Chicken Bacon Ranch Bowls
Chicken, crispy bacon and roasted veggies all topped with a creamy ranch dressing makes for a delicious and healthy meal ready in under 30 minutes. Plus it is whole30 approved, paleo and dairy free.
Ingredients
- 1 lb chicken breast, cut into 1 inch pieces
- 5-6 slices no sugar added bacon, diced
- 1 bag shredded brussels sprouts
- 1 sweet potato, diced
- 2 tbsp olive oil
Ranch Dressing
- 1 cup plain greek yogurt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp fresh parsley, chopped
- 1 tsp fresh chives, chopped
- ½ tsp fresh dill, chopped
- 1 small lemon, juiced
- salt and pepper, to taste
- ½ cup grassfed plain kefir
Instructions
Veggies
- Preheat oven to 425. Season veggies with olive oil, salt and pepper. Add sweet potato to a sheet pan and cook for about 20 minutes, tossing halfway through. After 20 minutes, add shredded brussels sprouts. Cook for another 5-7 minutes.
Chicken & Bacon
- While the sweet potatoes are cooking, add bacon and chicken breast into a skillet with olive oil. Cook for 7-10 minutes - until chicken is fully cooked through and bacon is crispy.
Dressing
- Add all ingredients to a mixing bowl and mix well. Slowly add in kefir until you reach desired amount. Set aside.
Bowls
- Once everything is ready, assemble the bowls. Start with sweet potato and brussels sprouts. Add chicken and bacon. Then drizzle with homemade ranch and fresh parsley.
Notes
- Use full fat greek yogurt for the creamiest ranch dressing.
- Cook the chicken and bacon in the same skillet. This allows the chicken to cook in the bacon grease, giving it so much flavor.
- To save time, prep the dressing ahead of time and store in a glass jar with a lid in the fridge.
- Store in an airtight container in the fridge for up to 5 days.
- Store the dressing in a separate container.
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