Ever had one of those nights when dinner feels more like a chore than a celebration? You’re tired, hungry, and staring at a fridge that doesn’t seem to have any answers. That used to be me—until I discovered these Chicken Bacon Ranch Keto Bowls. Now, I have a recipe that’s not only delicious but also quick, low-carb, and packed with flavor. These bowls have become my go-to meal for busy weeknights and even meal prep days.

Imagine tender, bite-sized chicken pieces paired with smoky bacon, fresh veggies, and a punchy homemade ranch dressing. All of this goodness comes together in under 30 minutes, making it perfect for hectic schedules. Whether you’re on a keto diet or just love hearty meals that don’t weigh you down, this dish is about to become a regular on your dinner table.

Why You’ll Love These Chicken Bacon Ranch Keto Bowls

There are so many reasons to adore this recipe, but let me break it down:

Quick and Easy: Ready in less than 30 minutes, these bowls fit perfectly into even the busiest schedules.
Family-Friendly: With bacon and ranch as the stars, even picky eaters will dig in happily.
Low-Carb and Healthy: Packed with protein and veggies, this dish keeps your carb count low without sacrificing flavor.
Customizable: Don’t love Brussels sprouts? Swap them out for bell peppers. Prefer turkey bacon? Go for it!
Meal Prep Friendly: These bowls store beautifully, so you can make them ahead for the week.

Now that we’re all drooling, let’s dive into the details of how to make this recipe.

Ingredients You’ll Need

One of the best things about these Chicken Bacon Ranch Keto Bowls is how simple the ingredients are. Most of them are pantry staples or items you already have in your fridge.

For the Bowls

2 lbs (900g) boneless, skinless chicken breasts, cut into bite-sized pieces: The star of the show. Chicken is lean, protein-packed, and cooks quickly.
4 slices bacon, cooked and chopped: Smoky, crispy, and the ultimate flavor booster.
1 large zucchini and 1 large yellow squash, quartered: These veggies add a fresh, tender crunch.
2 cups Brussels sprouts, quartered: They roast beautifully, adding a caramelized, slightly nutty flavor.
1/2 yellow onion, sliced: Sweet and savory, onions balance out the dish.
2 tablespoons avocado oil: Perfect for high-heat cooking, but olive oil works too.
Salt and freshly ground black pepper, to taste.

The Dry Ranch Seasoning

1/2 to 1 teaspoon salt: Adjust based on your taste preference.
1 1/2 tablespoons dried dill weed: This herb brings a fresh, slightly tangy flavor.
1 tablespoon dried parsley: A classic addition for balance.
1 tablespoon dried chives: Adds a mild oniony kick.
1 teaspoon garlic powder: Because garlic makes everything better.
1/2 teaspoon onion powder: Layers of flavor are key!
1/2 teaspoon cracked black pepper: Just the right amount of spice.

For Serving

1/2 cup homemade ranch dressing: Creamy, tangy, and essential for tying everything together.

Step-by-Step Instructions

Let’s talk about how easy it is to whip up these bowls. You’ve got two main cooking methods to choose from: air fryer or oven.

Air Fryer Method

Preheat Your Air Fryer
Set your air fryer to 375°F (190°C) while you prep the ingredients.
Season the Chicken and Vegetables
In a large bowl, combine the chicken pieces, zucchini, yellow squash, Brussels sprouts, and onion. Drizzle everything with avocado oil, sprinkle on the dry ranch seasoning, and toss until evenly coated.
Cook in the Air Fryer
Place the seasoned chicken and vegetables in the air fryer basket in a single layer. Cook for 14 minutes, shaking the basket halfway through to ensure even cooking. The chicken should be cooked through, and the veggies should be tender with golden edges. If necessary, cook in batches to avoid overcrowding.

Oven Method

Preheat Your Oven
Set your oven to 425°F (220°C).
Season the Chicken and Vegetables
Just like with the air fryer method, toss the chicken, veggies, avocado oil, and dry ranch seasoning together in a large bowl until well coated.
Bake to Perfection
Spread the seasoned mixture on a baking sheet in a single layer. Roast for 28-30 minutes, stirring halfway through for even browning. To finish, broil on high for 2-3 minutes for extra crispiness, keeping a close eye to prevent burning.

Assemble the Bowls

Once everything is cooked, divide the chicken and vegetables among your serving bowls. Top with chopped bacon and drizzle generously with homemade ranch dressing.

Serving Suggestions

There’s no wrong way to enjoy these Chicken Bacon Ranch Keto Bowls, but here are a few ideas:

Serve them as-is for a complete meal that’s filling without being heavy.
Pair them with a crisp side salad for extra greens.
Add a dollop of guacamole or a sprinkle of shredded cheese for extra indulgence.

Tips for Perfect Chicken Bacon Ranch Keto Bowls

Prep Ahead: Save time by chopping the veggies and mixing the dry ranch seasoning in advance.
Don’t Overcrowd: Whether you’re using an air fryer or oven, make sure everything is in a single layer for even cooking.
Customize the Veggies: Swap out any veggies you’re not a fan of for ones you love, like broccoli or cauliflower.
Drain the Bacon: After cooking the bacon, let it sit on a paper towel to remove excess grease.
Use Fresh Ingredients: Fresh herbs and high-quality chicken make a noticeable difference in flavor.

Storage and Freezing

Leftovers? No problem! Store any remaining chicken and veggies in an airtight container in the refrigerator for up to 4-5 days. To reheat, pop them in the air fryer or microwave until warmed through.

If you want to freeze this dish, allow everything to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.

Recipe Variations

One of the joys of cooking is making recipes your own. Here are some ways to customize these keto bowls:

Spicy Version: Add a pinch of red pepper flakes to the ranch seasoning for a bit of heat.
Vegetarian Option: Swap the chicken for marinated tofu or tempeh, and use plant-based bacon.
Gluten-Free: No changes needed—this recipe is naturally gluten-free!
Cheesy Twist: Sprinkle shredded mozzarella or Parmesan over the top before serving.

FAQ

Can I use pre-made ranch dressing?
Absolutely! While homemade is delicious, store-bought ranch works just fine for a quick option.

What other veggies can I use?
Feel free to use broccoli, bell peppers, or mushrooms instead of the zucchini and squash.

Can I meal prep this recipe?
Yes! Cook everything ahead of time and store in individual containers for easy grab-and-go meals throughout the week.

Do I have to use an air fryer?
Not at all. The oven method works just as well, though it may take a little longer.

What’s the best way to cook the bacon?
You can pan-fry it, bake it in the oven, or even cook it in the air fryer.

Wrapping It Up

If you’re looking for a meal that’s simple, satisfying, and perfect for your low-carb lifestyle, these Chicken Bacon Ranch Keto Bowls are the answer. They’re packed with bold flavors, easy to customize, and quick to make, ensuring that dinner is always a hit.

I’d love to hear how yours turn out! Snap a photo, share your favorite variations, and tag me on social media. Happy cooking!

Chicken Bacon Ranch Keto Bowls Recipe – Easy Low-Carb Dinner

Author: TAYLOR HARRISON
Total Time: Under 30 minutes
Yield: Serves 5

Print Recipe

Description

These Chicken Bacon Ranch Keto Bowls are a flavorful, low-carb dinner option loaded with tender chicken, crispy bacon, fresh veggies, and creamy ranch. Ready in just 30 minutes, this meal is perfect for busy weeknights or meal prep!

Ingredients

Scale

Chicken Bowls:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized 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
- 2 tablespoons avocado oil
- Salt and pepper, to taste
Dry Ranch Seasoning:
- 1/2–1 teaspoon salt
- 1 1/2 tablespoons dried dill
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
For Serving:
- 1/2 cup homemade or store-bought ranch dressing

Instructions

Preheat air fryer to 375°F (190°C) or oven to 425°F (220°C).
Toss chicken, zucchini, squash, Brussels sprouts, and onion with avocado oil and dry ranch seasoning in a large bowl.
Air Fryer Method:
- Place the mixture in the air fryer basket in a single layer.
- Cook for 14 minutes, shaking halfway through.
Oven Method:
- Spread the mixture on a baking sheet in a single layer.
- Roast for 28-30 minutes, stirring halfway through. Broil for 2-3 minutes if desired.
Divide cooked chicken and veggies among bowls. Top with bacon and drizzle with ranch dressing.

Notes

Swap veggies as desired—try broccoli or cauliflower for a twist.
For extra crispiness, broil in the oven for the final few minutes.
Store leftovers in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 14 minutes (Air Fryer) or 30 minutes (Oven)
Category: Main Course
Method: Air Fryer or Oven
Cuisine: American