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