Chicken Bacon Ranch Keto Bowls
Published Apr 23, 2021 Updated Jan 30, 2024
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These keto bowls are filled with chicken and veggies tossed in homemade ranch seasoning and cooked to perfection. Topped with homemade ranch dressing and finished with crispy bacon. Only 5 NET carbs per serving!
Table of Contents
What Makes This Recipe Great
This Chicken Bacon Ranch and Veggie Keto Bowls recipe was developed during a fridge clean-out night. On this specific evening, we were in a hurry because it was gymnastics night. However, I got this recipe on the table in less than 30 minutes. It’s now a family favorite and on my menu weekend because of how easy and flavorful it is! Think keto burrito bowls meets chicken club in one satisfying bowl!
This recipe has both an air fryer and oven method. I personally love using the air fryer because cleaning up is a breeze. I also love the crispy texture it gives the veggies. The best part is these are healthy and tasty enough for the kids while also providing a low-carb option if you’re on the keto diet.
Whether you choose to use the air fryer or the oven, this dish is delicious, filling, low-carb, and gluten-free! If you love this recipe, be sure to check out my Hibachi Chicken Bowls.
Ingredient Notes
- Chicken Breast: I use boneless skinless chicken breast and cut it into bite-size pieces.
- Bacon: Cook and chop your bacon beforehand.
- Homemade Ranch Dressing: Here’s my delicious recipe.
- Avocado oil: You can also sub olive oil if you want.
- Veggies: Zucchini, Yellow squash, Brussels sprouts, and Yellow onion.
- Salt and pepper to taste.
Step-by-Step Instructions
Air Fryer Method
- Transfer the chicken and veggies to a large bowl and drizzle with the avocado oil and the dry seasoning. Mix with a wooden spoon until everything is coated with the oil and seasoning.
- Add the chicken and veggies to the air fryer and cook at 375F for 14 minutes, shaking halfway, or until the chicken and veggies are charred and chicken is cooked through. If your air fryer is small, you may have to cook them in 2-3 batches.
Oven Method
- Preheat the oven to 425F and mix all the ingredients for the ranch seasoning in a bowl.
- Add the chicken and veggies to a large bowl and drizzle with the avocado oil and the dry seasoning. Mix with a wooden spoon until everything is coated with the oil and seasoning. Add everything to a coated baking sheet pan and spread out evenly.
- Roast in the oven for 28-30 minutes or until the chicken reads 165F and the veggies are browned and tender.
- Optional: Broil on high for 2 to 3 extra minutes to get everything extra crispy.
Mac’s Pro TipS
Expert Tips & Variations
- Veggies: Feel free to sub any veggies of your choice. I love the combination of Brussels sprouts, squash, zucchini, and onions. If that’s not for you, simply sub in your favorites, like bell peppers, red onion, tomatoes, zucchini noodles, and more. You can also add cauliflower rice to the bottom if desired.
- Protein: I used chopped chicken breast for my bowls. You can swap the protein for ground beef, steak, or pork if preferred.
- Broil: If cooking in the oven, be sure to switch to broil for the last 2-3 minutes to get a nice crisp on your veggies and chicken.
- Ranch Seasoning: My homemade dry ranch seasoning is perfect for this recipe. However, adding my actual dressing over the tops takes the flavors up a notch. In my opinion, it’s important to use the dry mix and make an actual dressing to top it with. The mix I am linking is the dairy version. If you are dairy-free, omit the buttermilk powder or use my Whole30 Ranch click here, it is dairy-free.
- Prep Ahead: If you are in a hurry and need it quicker, feel free to sauté the veggies with the seasoning and use a rotisserie chicken.
Serving Tips
Serve these keto bowls topped with shredded cheddar cheese if desired. Layer the chicken and veggies on a bed of cauliflower rice or atop a salad mix of your choice.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the air fryer or microwave and serve.
Recipe FAQs
I recommend broiling for a couple minutes at the end. In addition, make sure to drain off any additional liquid during the cooking process.
Absolutely! This holds up so well for meal prep. Make sure to pack the bacon separate so it stays crispy.
More Keto Chicken Recipes
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Chicken Bacon Ranch Keto Bowls
Ingredients
- 2 lbs. chicken breast cut into bite-size pieces
- 4 slices bacon cooked and chopped
- 1/2 cup homemade ranch dressing for drizzle
- 2 tablespoon avocado oil
- 1 large zucchini quartered
- 1 large yellow squash quartered
- 2 cups Brussel sprouts quartered
- 1/2 yellow onion sliced
Dry Ranch Seasoning
- 1/2-1 teaspoon salt more or less to taste
- 1 1/2 tablespoons dill weed add more if desired
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black cracked pepper
- or can sub a packet of your favorite ranch seasoning
Instructions
Air Fryer Method
- Transfer the chicken and veggies to a large bowl and drizzle with the avocado oil and the dry seasoning. Mix with a wooden spoon until everything is coated with the oil and seasoning.
- Add the chicken and veggies to the air fryer and cook on 375F for 14 minutes, shaking halfway, or until the chicken and veggies are charred and chicken is cooked through. If your air fryer is small, you may have to cook them in 2-3 batches.
Oven Method
- Preheat oven to 425F and mix all the ingredients for the ranch seasoning in a bowl.
- Add the chicken and veggies to a large bowl and drizzle with the avocado oil and the dry seasoning. Mix with a wooden spoon until everything is coated with the oil and seasoning. Add everything to a coated baking sheet pan and spread out evenly.
- Roast in the oven for 28-30 minutes or until chicken reads 165F and the veggies are browned and tender. You may need to drain excess liquid as it cooks so the veggies can get extra crispy. I like to set my oven to broil for the last 5 minutes. Be sure to keep a close eye so nothing burns.
- Optional: Broil on high for 2 to 3 extra minutes to get everything extra crispy.
Notes
Expert Tips & Variations
-
- Veggies: Feel free to sub any veggies of your choice. I love the combination of Brussels sprouts, squash, zucchini, and onions. If that’s not for you, simply sub in your favorites, like bell peppers, red onion, tomatoes, zucchini noodles, and more. You can also add cauliflower rice to the bottom if desired.
-
- Protein: I used chopped chicken breast for my bowls. You can swap the protein for ground beef, steak, or pork if preferred.
-
- Broil: If cooking in the oven, be sure to switch to broil for the last 2-3 minutes to get a nice crisp on your veggies and chicken.
-
- Ranch Seasoning: My homemade dry ranch seasoning is perfect for this recipe. However, adding my actual dressing over the tops takes the flavors up a notch. In my opinion, it’s important to use the dry mix and make an actual dressing to top it with. The mix I am linking is the dairy version. If you are dairy-free, omit the buttermilk powder.
-
- Prep Ahead: If you are in a hurry and need it quicker, feel free to sauté the veggies with the seasoning and use a rotisserie chicken.
Serving Tips
Serve these keto bowls topped with shredded cheddar cheese if desired. Layer the chicken and veggies on a bed of cauliflower rice or atop a salad mix of your choice.Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat in the air fryer or microwave and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this the other night and it was delicious!! My husband absolutely loved it as well. Healthy and packed full of flavor! As an added bonus it didn’t take long to make at all! Thank you for sharing!
Made this tonight for dinner. My son said this was the best thing I ever made. Thank you for posting this recipe. It was so good. I made it in the oven.
HI Jill,
Don’t we as moms get so excited when something healthy is received by our kiddos? Thank you for your kind words of support. Thrilled it worked out for you and your family.
Easy, DELICIOUS AND FILLING!
So happy to hear. Thank you
Great dish! My family likes flavor, so I doubled the seasoning and bacon. Served it with Jasmine rice for the kiddos.
What a great dinner idea. Always looking for ways to change up dinner.
So happy you love this recipe!
Looks so tasty! Adding this to the menu planning for the week.
Do you mix everything up with the dry ranch seasoning? Or do you make the ranch dressing and that gets mixed up with the chicken and veggies? Thanks!
Hi Elaine,
You add the chicken and veggies to a large bowl then drizzle the avocado oil and the dry ranch seasonings (salt, dill weed, dried parsley, dried chives, onion and garlic powder, and cracked pepper. The already prepared homemade ranch dressing is drizzled on top before serving. Hope this helps.
Delicious! I personally thought it was even better the next day as cold leftovers!
So happy to hear! Thank you
We loved this! It was super quick and easy AND tasted great!
YAY Carol!!!!! This makes my day to know that my goal to provide easy delicious meals for my followers is working. This is my joy!!! Thank you for the feedback.
Excited to make this! It involves several things I love. Eating healthier, Ranch & my Air Fryer.
The recipe on this page however says the Dry Ranch Seasoning ingredients are: salt, dill weed, dried parsley, dried chives, onion and garlic powder, and cracked pepper. When I click on your hyperlink for the Dry Ranch Seasoning recipe under Mac’s Tips & Tricks, it calls for those ingredients AND Dried Buttermilk.
Are we not adding the Dried Buttermilk to the chicken & veggie mix but adding it if we make a dressing out of it to drizzle on top?
You can absolutely use the dried buttermilk that I used in my other recipe. However, this recipe is dairy free so I omitted the buttermilk. I am just sharing another option that you can use. So yes, feel free to use buttermilk in the recipe if desiered.