Description
Enjoy flavorful Chicken Ranch Keto Bowls packed with chicken and veggies! Try this low-carb recipe today for a satisfying meal.
Ingredients
Scale
- 2 lbs. chicken breast (cut into bite-size pieces)
- 2 tablespoon avocado oil
- 1 large zucchini (quartered)
- 1 large yellow squash (quartered)
- 2 cups Brussels sprouts (quartered)
- 1/2 yellow onion (sliced)
- 1/2 cup homemade ranch dressing
- 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
Instructions
- Prepare the ingredients by cutting chicken and vegetables into appropriate sizes.
- In a skillet over medium heat, add avocado oil and cook chicken pieces seasoned with salt, garlic powder, onion powder, black pepper, dill weed, parsley, and chives for about 7–10 minutes until golden brown.
- Add zucchini, yellow squash, Brussels sprouts, and onion to the skillet; stir well and cook for an additional 10–15 minutes until vegetables are tender yet crisp.
- Divide the mixture into bowls; top with cooked bacon pieces and drizzle with ranch dressing before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 491
- Sugar: 3g
- Sodium: 563mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 143mg
Keywords: Feel free to customize your vegetables based on what you have available. For extra crunch, consider adding toasted nuts or seeds as a topping. Ensure bacon is crispy to enhance texture.