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
If you love this recipe, please give it a star rating and leave a comment below!
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.
This was really good and easy. I didn’t drizzle the ranch over the top. It was plenty flavorful without. You could change this up for whatever veggies you have. I will be making this again!
So easy and quick and super delicious!
So happy to hear, Emma! Thanks