Description
This bowl was born out of busy weeknights and a love for all things ranch. It’s hearty, low-carb, and full of flavor—like a hug in a bowl. My kids call it “ranch magic,” and honestly, they’re not wrong. It’s simple, satisfying, and the kind of dinner that brings everyone to the table fast.
Ingredients
Main Bowl:
2 lbs chicken breast, cut into bite-size pieces
4 slices bacon, cooked and chopped
2 tbsp avocado oil
1 large zucchini, quartered
1 large yellow squash, quartered
2 cups Brussels sprouts, quartered
½ yellow onion, sliced
½ cup homemade ranch dressing (for drizzle)
Dry Ranch Seasoning:
½–1 tsp salt (to taste)
1½ tbsp dill weed
1 tbsp dried parsley
1 tbsp dried chives
½ tsp onion powder
1 tsp garlic powder
½ tsp cracked black pepper
(or use 1 packet of your favorite ranch seasoning)
Instructions
In a large bowl, toss chicken with avocado oil and dry ranch seasoning.
Heat skillet over medium heat. Cook chicken until golden and cooked through, about 8–10 minutes.
In same pan, sauté zucchini, squash, Brussels sprouts, and onion until tender and slightly charred, about 10–12 minutes.
Divide veggies and chicken into bowls.
Top with chopped bacon and a drizzle of ranch dressing.
Notes
This bowl isn’t just keto—it’s comfort food that fuels you. Dig in and feel good!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 per serving
- Fat: 26g per serving
- Carbohydrates: 8g per serving
- Protein: 38g per serving