Chicken Bacon Ranch Keto Bowls
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!
Servings: 5 servings
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
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- 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.
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- Protein: I used chopped chicken breast for my bowls. You can swap the protein for ground beef, steak, or pork if preferred.
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- 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.
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- 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.
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- 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
Serving: 1serving | Calories: 491kcal | Carbohydrates: 7g | Protein: 46g | Fat: 30g | Cholesterol: 153mg | Sodium: 923mg | Fiber: 2g | Sugar: 2g