Chicken Bacon Ranch Keto Bowls

Ingredients:

• Protein & Veggies:

  • 2 lbs chicken breast (cut into bite-size pieces)
  • 4 slices bacon (cooked and chopped)
  • 1 large zucchini (quartered)
  • 1 large yellow squash (quartered)
  • 2 cups Brussels sprouts (quartered)
  • 1/2 yellow onion (sliced)

• Seasoning:

  • 1/2-1 tsp salt (to taste)
  • 1 1/2 tbsp dill weed
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black cracked pepper
  • Or you can use a ranch seasoning packet

• Other:

  • 1/2 cup homemade ranch dressing (for drizzle)
  • 2 tbsp avocado oil

Instructions:

Air Fryer Method:

1. Combine chicken and veggies in a large bowl with avocado oil and dry seasoning. Mix to coat.
2. Add to the air fryer at 375°F for 14 minutes, shaking halfway, or until the chicken is cooked through and the veggies are charred.

Oven Method:

1. Preheat oven to 425°F and mix all ranch seasoning ingredients.
2. Combine chicken and veggies with oil and seasoning. Spread on a baking sheet.
3. Roast for 28-30 minutes, until chicken reaches 165°F and veggies are tender. Optionally, broil for 2-3 minutes for extra crispiness.

Tips:

• Veggie Substitutes: Feel free to swap veggies based on your preferences.
• Protein Options: You can swap chicken with ground beef, steak, or pork.
• Serving Suggestions: Serve with shredded cheddar, cauliflower rice, or a salad.

Storage:

Store leftovers in an airtight container in the fridge for up to 4-5 days.